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Berbere Chicken and Rice

Put a new spin on a classic dinner with a dash of berbere.

  • 1 lb. boneless, skinless chicken thighs, cubed
  • 1 TB. olive oil
  • 1 onion, thinly sliced
  • 1 tsp. BERBERE
  • 1/2 15-oz. can diced tomatoes
  • 2-3 Cups cooked rice

Wash the chicken and pat dry. Heat the oil in a large pan over medium heat. Add the onion and cook a few minutes. Add the chicken; cook a few minutes more, stirring often. Sprinkle with BERBERE and CURRY POWDER and stir well. Add the tomatoes. Reduce the heat to medium-low and cook for 10 more minutes or so, stirring frequently, until the chicken is cooked through and the sauce is thick. Serve with rice.

Prep. time: 10 minutes
Cooking time: 15 minutes
Serves: 2-4

Nutritional Information:
Servings 4; Serving Size 1 cup (243g); Calories 320; Calories from fat 110; Total fat 12g; Cholesterol 75mg; Sodium 250mg; Carbohydrate 28g; Dietary Fiber 2g; Sugars 3g; Protein 23g.

Berbere Seasoning .9 oz 1/4 cup jar
Sweet Curry Powder 1.0 oz. 1/4 cup jar
Maharajah Style Curry Powder 1.1 oz. 1/4 cup jar

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