Berbere-Spiced Chicken

By polledl

Ingredients

• 1 1/2 tablespoons cayenne pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 pound chicken breasts1 tablespoon each butter and vegetable oil1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste1 teaspoon salt
• 2 cups hot, cooked rice
• 2 tablespoons chopped fresh parsley
• 1 large egg, hard-cooked

Details

Preparation time 10mins
Cooking time 20mins
Adapted from mygreatrecipes.com

Preparation

Step 1

1For berbere, combine cayenne pepper, ginger, cinnamon and cloves in a small bowl and mix well.
.2Cut chicken into bite-size pieces, discarding skin and bones. Sprinkle with 1/4 teaspoon berbere. Store remaining berbere in an airtight container for future use.
.3Combine butter and vegetable oil in a large skillet. Cook over medium heat until butter is melted. Sauté chicken, onion and garlic in butter mixture, stirring continually, until onion is tender.
.4Add tomato paste to skillet, stirring to coat chicken. Stir in 1/3 cup water; cover.
.5Cook over low heat, stirring occasionally, until the chicken is cooked through, about 10 minutes. Stir in salt. Combine rice and parsley in a small bowl and mix well. Spoon onto a serving platter. Spoon chicken mixture on top of rice mixture. Grate egg and sprinkle on top of chicken.