Recipe Video
Recipe Video
Recipe Video
Ingredients
Stew
- 1/2 pound boneless, skinless chicken breasts, medium diced
- 2 lemons, juiced
- 1 tablespoon salt
- 1 red onion, minced
- 3 garlic cloves, minced
- 1 tablespoon peeled, minced fresh ginger (1/2-inch)
- 2 tablespoons olive oil
- 1 large zucchini (or 2 small), medium diced
- 1 sweet potato, peeled and medium diced
- 1 cup chicken broth
- 1/2 cup water
- Salt and pepper to taste
Rice
- 1 cup brown rice
- 2 1/4 cups water
- Salt to taste
Berbere Spices
- 1 tablespoon paprika
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon red pepper flakes
Directions
Cook the rice. Turn off the heat when done.
Combine the lemon juice and salt in a large bowl and stir until slightly dissolved. Add the chicken, cover, and allow to marinate in the refrigerator for about 30 minutes, if time allows.
Heat the olive oil over medium heat in a large pot and add the onion mixture and sauté until golden. Stir in the Berbere Spices until fragrant. Add the chicken and cook for about 5 minutes. Add the zucchini and sweet potato and cook for another 3 minutes.
Add the broth and water. Bring to a simmer, reduce the heat to low, and simmer for 20 minutes, until the chicken is cooked through. Add water if necessary.
Season with salt and pepper and serve with Brown Rice and Ye’Abesha Gomen.
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4 servings
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Difficulty: Difficult
Nutrition Tip 
Boneless, skinless chicken breast is a great source of lean protein that will help aid your muscles in growth and repair.
Doro Wat is the national dish of the African country Ethiopia.
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