“Ethiopian” Chicken

Now I know the recipe is for Ethiopian chicken but having done some research online I’m hard pressed to find this recipe on any Ethiopian food sites hence the quotation marks. Another dead giveaway was the presence of soy sauce in the recipe which is a well known as an Asian ingredient. Anyway I gave it a try and I liked it so thought it was worth a mention. If you’re looking for an authentic Ethiopian chicken recipe and you have a penchant for hot spicey food I suggest you try spicey Ethiopian chicken or if you prefer a stew try Ethiopian chicken Doro Wat. Alternatively you can follow this same recipe and just add some chili powder for a kick. I have bookmarked a website of Ethiopian recipes and will definitely be trying them soon! In the mean time though, this will have to suffice.

Ingredients

  • 16 chicken wings, split and tips discarded
  • 1 onion, chopped
  • 2/3 cup soy sauce
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon ground ginger

Directions

  1. Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil, and cook for 20 minutes.
  2. Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.
  3. Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking.
Basted chicken about to go into the oven

Since I was testing this recipe I used 2 pieces of chicken rather than wings and therefor scaled down the amounts of the ingredients to cater for the quantity of chicken and because I had no ginger I replaced it with garlic-not an appropriate substitute I know but it worked. I love the combination of cinnamon and the soy sauce. The onions also taste great because they soak in all the flavors from the spices. You can actually make the onions on their own using the same method and add them to other meals as a side dish.

"Ethiopian" chicken

I had the chicken with some plain fried rice,left over baked potatoes and roasted garlic carrots.

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