Reviewed: Feb. 16, 2009

Two variants -- One time I ran short on soy sauce and went with 1/3 cup soy sauce and 1/3 cup white wine; family loved it--we call it Drunken Ethiopian Chicken. Also have used it on boneless thighs, just saute the thighs with the onions and then pour the sauce over and reduce, worked great!

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John J.

Cooking Level: Intermediate

Living In: Indian Head, Maryland, USA

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Reviewed: Jan. 26, 2008

not very good, i would not make again, waste of chicken

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Jen

Cooking Level: Expert

Living In: Stafford, Virginia, USA

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Reviewed: Apr. 15, 2007

My 9 year old son, 90 year old father-in-law and I LOVED these. You could actually taste the cinnamon and ginger. I had left out the onion because my son doesn't like them, but I used 1/2 teaspoon onion powder. Fabulous for any age.

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Jolene

Cooking Level: Expert

Home Town: Pyrites, New York, USA

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Reviewed: Feb. 26, 2007

Very testy but not Ethiopian. You should comeup with some other name

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YONIBE

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Reviewed: May 27, 2006

Easy, so economical, can be prepared in large volumn to be frozen and simply reheated when any occasion calls for it. Another recipe dieters can say 'thank you' for.

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MARLOC1

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Reviewed: Jun. 11, 2005

This is definetly NOT Ethiopian chicken. Being of Ethiopian descent I was wandering how the ingredients were going to come out having an Ethiopian flavor... well it didn't. So if you're looking for Ethiopian this isn't it. The soy sauce should have been a dead give-away. As for the taste of the dish itself, I thought it bland as well.

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BSIMRET

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Reviewed: May 26, 2005

This was good, but it almost tasted plain. If your like me and you like a strong flavor then you will probably not like this.

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BEAUCHAT86

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Reviewed: May 3, 2005

I loved these and so did my kids. My hubby, however, thought they were just okay - too strong. Next time I make them I will probably add a little cayenne pepper for kick.

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momica

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Reviewed: Mar. 12, 2005

I was expecting "Ethiopian" flavors from the title. Having grown up in Ethiopia, I can assuredly say that this isn't Ethiopian... it's more like some kind of Asian combination from the seasonings.

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SRB2004

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Reviewed: Aug. 15, 2004

OK but there are better wing receipes out there.

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JK

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Reviewed: Jul. 4, 2004

This is a very easy and unique chicken recipe. I usually serve it with white/wild rice mix and collard greens. My husband loves this meal!

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LORRAEN

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Jun. 27, 2004

Excellent! It was even better the second day.

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JIBBERESCHE

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Reviewed: Apr. 10, 2004

This was great! I used 2 chicken breast cut into bite sized pieces and poured the sauce over the chicken and baked it. Also, I didn't use cloves because I didn't have any. Yummy!

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KLLILES

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Reviewed: Feb. 27, 2004

These wings were absolutely SUPER! I followed the recipe exactly, and they came out moist and delicious. A really nice change from your everyday hot wings, and the leftovers were even better the next day. Thanks for a perfect recipe!

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CINDYBETH

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Reviewed: Feb. 20, 2004

The only reason I am not giving this 5 stars is because the recipe does not direct you to marinate the chicken overnight or all day. I let it marinate for 5 hours and that was not enough. Also, be sure to keep the onions- don't throw them away after you have drained the water off! Marinate them with the chicken, bake them, and serve them. Each time I have made this dish, my guests have gone nuts for the onion pieces, which somehow do an amazing job of carrying the various flavors of clove, cinnamon, and ginger. The onions are so popular that I now use them to compliment other dishes, such as smoked fish, baked sweet potatoes, and roast turkey.

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ABoston

Cooking Level: Intermediate

Home Town: Tifton, Georgia, USA

Living In: Manhattan Beach, California, USA

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Reviewed: Feb. 5, 2004

This is a great recipe. I cut boneless chicken breasts into small strips instead. It was still good, but not crispy (like it would be if you used chicken wings).

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MYSTAWILL

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Reviewed: Feb. 2, 2004

Awesome! Although I'm confused as to how soy sauce made its way to Ethiopia, given the sauce was never widespread nor well-known outside the orient until the late 20th century - thus it would not have been a traditionally available condiment there. Anyhow, delicious. I made this with chicken legs. Next time I might try marinating chicken breasts overnight in this and then baking - to reduce the fat. The bonus on this dish is the homemade chicken stock! Thanks Heidi B!

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6FT2REDHEAD

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Reviewed: Jan. 14, 2004

My family and I didn't care for this at all.

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Ms. T.

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Reviewed: Oct. 25, 2003

i am always looking for new ways to make chicken and this one was an instant hit with my family! the aroma is so appetizing and the taste surprising - perfectly seasoned but not too spicy.

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moose

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Reviewed: Jul. 14, 2003

absolutely delicious!!!

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SHIMMELRICH

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Ethiopian Chicken

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