Ethiopian Slow Cooker Chicken

Posted on July 13, 2013 by Anne Milneck | 0 comments

Rhonda F. in Oklahoma gave us this recipe that uses our Berbere blend. Also known as Ethiopian Chicken Rub, Berbere is a mixture of North African flavors including onion, garlic, allspice and nutmeg. Plus, a little heat! Rhonda suggests adjusting the dish with the cayenne to taste at the end of cooking. We love the addition of cardamom--it's such an unexpected flavor. it really makes the dish! 

1 Chicken or equivalent amount of Leg Quarters
Juice of 1 Lemon
2 Onions, coarsely chopped
3 Cloves Garlic, minced
1 Tbl fresh Ginger, grated
1/4 C Butter
1 Tbl Hungarian Sweet Paprika
1.5 oz Berbere Blend
1/4 C Mead (Honey Wine) or other Sweet White Wine
3/4 C Chicken stock
1/2 - 2 tsp Cayenne
6 Oz  Tomato Paste
1/2 Tsp Cardamom

Place all ingredients in a slow cooker and cook for 8 - 9 hours on low. Serve over rice or pasta.



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