Ethiopian chicken with berberi sauce and fresh ginger | Heart and Stroke Foundation

Name: Ethiopian chicken with berberi sauce and fresh ginger | Heart and Stroke Foundation
Total time: 50 min
Ingredients: 1 tsp (5 mL) cumin seeds; 1/2 tsp (2 mL) cardamom seeds (removed from green or white pods); 1/2 tsp (2 mL) black peppercorns; 3 to 5 dried red cayenne chiles (like chile de arbol), stems removed; 1 cinnamon stick (about 3-inches/7.5-cm long); 2 small yellow onions, one coarsely chopped and other finely chopped; 2 pieces fresh ginger (each about size and thickness of 25-cent coin); 2 large garlic cloves; 1/4 cup (50 mL) canola oil; 1 cup (250 mL) tomato sauce; 3 lbs (1.5 kg) cut-up bone-in chicken, skin removed (see Cook’s Tip)

www.heartandstroke.ca

This historic dish is a prime example of how a handful of the right spices, introduced by traders along the spice route, create a perfect balance of hot and sweet.

Keywords

Ethiopian food
chicken
beriberi
ginger
chicken recipe

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