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| Berbere Spiced Chicken Breasts |
"One of my favorite uses for berbere spice is this chook breast recipe. But you could use a pork chop or a piece of lamb, it's so versatile."
Ingredients :
- 1 skinless, boneless chicken breast half of - gently pounded to a good thickness
- 1 teaspoon kosher salt
- 1 tablespoon berbere spice mixture, or to flavor
- 2 teaspoons butter
- 1 lime, juiced
- 2 teaspoons tomato paste
- 1/four cup hen broth, or as wanted
- 1/three cup coconut milk
- half teaspoon berbere spice mixture, or to flavor
- Salt to flavor
- 1 tablespoon chopped cilantro
Instructions :
| Prep : 10M | Cook : 1M | Ready in : 20M |
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- Season both sides of fowl breast with salt. Sprinkle 1 tablespoon berbere spice blend to coat each sides of hen breast (see Cook's Note for recipe hyperlink).
- Melt butter in a skillet over medium-excessive heat till it just starts to show brown. Immediately switch bird breast to skillet; cook 2 to a few mins consistent with aspect. Transfer chicken to a heat dish.
- Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer at the same time as stirring. Add half teaspoon berbere spice and a pinch of salt. Transfer chicken breast again to skillet; lessen warmness to medium-low. Cook until bird is cooked thru and sauce begins to lessen, basting bird with pan juices because it chefs, four or 5 more minutes. An immediately-examine thermometer inserted into the middle ought to examine at least one hundred sixty five stages F (74 ranges C).
- Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.
Notes :
- Here's a link to a recipe for making your personal Berbere Spice Blend.
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