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Spicy Red Chicken
Source: dLife

This flavorful Ethiopian-inspired chicken stew uses Berbere, an Ethiopian spice blend.

Prep Time: 30 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 429.4
Total Carbs 23.0 g
Dietary Fiber 4.4 g
Sugars 12.1 g
Total Fat 18.0 g
Saturated Fat 6.0 g
Unsaturated Fat 3.3 g
Potassium 1190.5 mg
Protein 38.3 g
Sodium 879.3 mg
Dietary Exchanges
1 1/2 Fat , 3 1/2 Vegetables , 2 Meat , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  boneless skinless chicken breasts
2 each  chicken drumsticks, raw
2 each  chicken thighs
3 tbsp  fresh lemon juice
0 3/4 tsp  salt
1 each  cooking spray
1 1/2 cup  fresh chopped onion
1 tbsp  minced garlic
1 tbsp  butter
1 tbsp  fresh ginger root
0 1/2 tsp  ground nutmeg
0 1/2 tsp  cardamom, ground
0 1/2 cup  red wine
14 oz  fat free reduced sodium chicken broth
6 oz  unsalted tomato paste
2 tbsp  fresh cilantro
4 piece  Lemon, peeled, fresh, wedge, 1/8 of 2 1/8"
  1. Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes.
  2. Heat a Dutch oven or heavy saute pan over medium heat. Coat pan with cooking spray or oil. Add onion and garlic; cook 5 minutes, stirring frequently. Add 2 teaspoons Berbere, remaining 1/4 teaspoon salt, butter, ginger, nutmeg, and cardamom; cook 1 minute. Add wine, broth, and tomato paste; stir until well until blended.
  3. Add chicken mixture; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally. Stir in cilantro. Serve with lemon wedges.

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