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Ingredients
| cajun seasoning: 1 Tbl |
| cardamom (ground): 1/2 tsp |
| allspice: 1/8 tsp |
| chicken breasts: 2 breasts (halved) |
| salted butter: 3 Tbl |
| onions (chopped): 1 cup |
| ginger (minced): 1 Tbl (minced peeled) |
| water: 1 cup |
Spicy Ethiopian Chicken
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
22 min -
Servings
2 serving(s)
Tags
- Combine first 3 ingredients in small bowl.
- Sprinkle chicken on both sides.
- Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
- Add chicken and sauté until brown, about 4 minutes on each side.
- Transfer to plate.
- Melt remaining 1 tablespoon butter in same skillet.
- Add onion and sauté for 3 minutes.
- Add ginger and sauté for 1 minute.
- Return chicken to skillet.
- Add 1 cup water and bring up to a boil.
- Reduce heat to medium-low; cover and simmer until the chicken is cooked through, for about 7 minutes.
- Transfer chicken to 2 plates and cover with foil.
- Increase heat to boil and boil sauce until slightly thickened, for about 7 minutes.
- Season salt with salt and pepper.
- Spoon over chicken.