Ethiopian Chicken (wot)
When my husband and I started our country and alphabet cooking challenge, we became a little obsessed with this chicken Ethiopian dish. The spice of the chicken and freshness of the yoghurt sauce makes a well-balanced and refreshing dish that adds some excitement to a typical lacklustre chicken weekday dinner.
- 1kg chicken breast
- 1 tablespoons barbered spice
- 1 tablespoon olive oil
- 1/2 onion sliced thinly
- 1 garlic clove
- 1 tsp grated ginger
- Salt and pepper
- Tomato chopped into small cubes
- ½ Lebanese cucumber chopped into small cubes
- 1 tablespoon sweet balsamic
- 1 tablespoon lemon
- 4 tablespoon yoghurt
- Ethiopian flatbread
- Chop the chicken into cubes (approximately 2cm x 2cm)
- Put the berbere onto the chicken and put aside to marinade for 30minutes in the fridge
- Heat the pan and add olive oil
- Add the garlic and ginger and cook on medium heat until fragrant
- Add the chicken and cook covered until fully cooked through - depending on the size of your pan and heat this could take around 6-8 minutes
- Cut the tomato and cucumber finely and cover with the caramelised balsamic
- Chop the coriander roughly
- Mix the yoghurt, ½ clove chopped garlic and lemon together for the sauce
- Eat the flatbread in the microwave or pan
- Place a few pieces of chicken onto the flatbread
- Top with tomato, cucumber, yoghurt sauce and coriander.
Throw the knife and fork away and embrace the juice that runs down your arm as you enjoy the moist spicy chicken and tart sauce that provides a little relief.
A little messy and spicy, this dish is the perfect interactive dish for dinner parties with friends. Place all the chicken in a pan, sides in bowls and flatbread on a wooden board and let people wrap their own!
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