Yemeni-Ethiopian Fusion
Hamza Alzubairi
over 1 year ago
A delicious fusion of Yemeni and Ethiopian flavors, this recipe combines the rich spices of Yemeni cuisine with the unique flavors of Ethiopian dishes. It's a perfect blend of aromatic spices and bold flavors that will leave you craving for more.
Cooking Time
40 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
350
Protein
30g
Fat
12g
Sat Fat
2g
Carbs
30g
Chole
80mg
Fiber
6g
Sugar
4g
Sodium
800mg
Ingredients
- 1 lb boneless chicken, cut into pieces
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon berbere spice
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 cup diced tomatoes
- 1 cup cooked lentils
- 1 cup cooked rice
- Fresh cilantro, for garnish
Instructions
- In a large pan, heat the olive oil over medium heat.
- Add the diced onions and cook until they become translucent.
- Add the minced garlic and grated ginger, and cook for another minute.
- Add the berbere spice, cumin powder, turmeric powder, paprika, salt, and black pepper. Stir well to coat the onions and spices.
- Add the chicken pieces to the pan and cook until they are browned on all sides.
- Pour in the chicken broth and diced tomatoes. Stir well to combine.
- Cover the pan and let the chicken simmer for about 20 minutes, or until it is cooked through.
- Add the cooked lentils and rice to the pan. Stir well to combine.
- Cover the pan again and let the mixture simmer for another 10 minutes, or until the flavors are well blended.
- Garnish with fresh cilantro before serving.
- Serve hot and enjoy!
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