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Ethiopian Berbere-Spiced Chicken Breasts

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
20 min
SERVINGS
1 serving
Dinner African
Ethiopian Berbere-Spiced Chicken Breasts
Ingredients
  • 1 skinless, boneless chicken breast half - lightly pounded to an even thickness
  • 1 teaspoon kosher salt
  • 1 tablespoon berbere spice blend, or to taste
  • 2 teaspoons butter
  • 1 lime, juiced
  • 2 teaspoons tomato paste
  • 1/4 cup chicken broth, or as needed
  • 1/3 cup coconut milk
  • 1/2 teaspoon berbere spice blend, or to taste
  • Salt to taste
  • 1 tablespoon chopped cilantro
Instructions
1
Preheat your cooking surface by heating butter in a skillet over high heat until it reaches a light golden color.
2
Immediately place the chicken breast in the skillet and cook for 2 to 3 minutes on each side, giving it a nice sear.
3
Transfer the chicken to a warm serving dish and prepare the sauce by combining lime juice, tomato paste, chicken broth, and coconut milk in the same skillet.
4
Stir to dissolve any lumps and bring the mixture to a gentle simmer, stirring constantly.
5
Add an additional pinch of berbere spice and a touch more salt to enhance the flavors.
6
Return the chicken breast to the skillet, reducing the heat to a low simmer.
7
Continue cooking until the chicken is fully cooked through and the sauce has thickened, stirring occasionally to prevent sticking.
8
Use a thermometer to check that the internal temperature of the chicken reaches at least 165 degrees F (74 degrees C).
9
Finally, garnish with chopped cilantro and serve the chicken with a rich pan sauce drizzled over the top.