Berbere Spiced Chicken Breasts

Berbere Spiced Chicken Breasts

Chef John

"One of my favorite uses for berbere spice is this chicken breast recipe. But you can use a pork chop or a piece of lamb, it's so versatile."
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Ingredients

20 m servings 431 cals
Serving size has been adjusted!
Original recipe yields 1 servings

Nutrition

  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 3342 mg
  • 134%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Season both sides of chicken breast with salt. Sprinkle 1 tablespoon berbere spice mix to coat both sides of chicken breast.
  2. Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.
  3. Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt. Transfer chicken breast back to skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, basting chicken with pan juices as it cooks, 4 or 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.

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Reviews

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I love trying out recipes from all corners of the world and when I heard this was an Ethiopian dish, I knew I had to try it out, especially since it was from Chef John. As always, he did not di...

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