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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown the chicken thoroughly on high heat in a skillet in some of the fat. Set aside. Don't put too much meat into the skillet at once, or they won't brown. | 2. Fry the onion and garlic in additional fat in a pot on medium heat until it is transparent. | 3. Add berbere pepper and tomato paste and more fat if necessary in order not to burn the berbere. | 4. Stir for a moment, then add chicken, tomatoes, stock and lemon peel. | 5. Let simmer, covered, until the chicken is tender but not over-cooked (15-20 min). | 6. Add salt and pepper to taste. | 7. Garnish with cilantro stems and serve immediately with rice or on flat bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking oil duck	3 -4	ounces	fat	0.0	0.0	0.0	0.0
chicken breast	2			1560.3596	0.0	189.1482	83.9147
onion	2		chopped	120.0	28.02	3.3	0.3
garlic clove	4		chopped	0.0	0.0	0.0	0.0
berbere	4	tablespoons		0.0	0.0	0.0	0.0
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
tomato	3		chopped	120.6297	26.0694	5.8975	1.3403
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
lemon zest	1/2		grated	0.0	0.0	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-
cilantro stem				0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.