Braised Ethiopian Chicken Thighs
Enjoy a hot, rich stew without the fuzz with this Ethiopian inspired meal from The Paleo Couple, The Braised Ethiopian Chicken Thighs recipe. Easy to make, this recipe will definitely be an instant fave for those who like their food hot!
- 4 chicken thighs
- salt and pepper to taste
- 4 Tbsp berbere seasoning (or more if you want your mouth to catch fire)
- 1 Tbsp coconut oil
- 1 medium red onion, chopped
- 4 garlic cloves, minced
- 1 Tbsp tomato paste
- 1/2 C red wine
- 2 small parsnips, chopped
- 3 small carrots, chopped
- 6 fingerling potatoes, chopped
- 1/2 C chicken stock
- Season the chicken thighs with salt, pepper, and 1 Tbsp of the Berbere spice. Melt the coconut oil over medium-high heat in a large, deep pan or dutch oven. Brown the chicken thighs on both sides (about 2 minutes each side) and then set them aside on a plate or platter.
- Add onion and garlic to the pan. Sauté until softened, about 1 to 2 minutes.
- Add the remaining 3 Tbsp of Berbere spice and tomato paste. Sauté for 1 minute.
- Pour in the wine to deglaze the pan, making sure to scrap up anything stuck to the bottom of the pan.
- Then, add the browned chicken thighs back to the pan and scatter the vegetables around them.
- Carefully pour the chicken stock into the pan. Turn up the heat to high and bring the liquid in the pan to a boil.
- Immediately turn down the heat to low. Cover the pan and let simmer for 20-25 minutes, or until the chicken is tender.
Click here to buy Berbere and other herbs and spices
Source: That Paleo Couple
Photo Credit to: That Paleo Couple
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