Description
One of my favorite uses for berbere spice is this chicken breast recipe. But you can use a pork chop or a piece of lamb, it’s so versatile.
Ingredients
- 1 skinless, boneless chicken breast half – lightly pounded to an even thickness
- 1 teaspoon kosher salt
- 1 tablespoon berbere spice blend, or to taste
- 2 teaspoons butter
- 1 lime, juiced
- 2 teaspoons tomato paste
- ¼ cup chicken broth, or as needed
- ⅓ cup coconut milk
- ½ teaspoon berbere spice blend, or to taste
- Salt to taste
- 1 tablespoon chopped cilantro
Instructions
- Season both sides of chicken breast with salt and berbere spice.
- Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to the skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.
- Add lime juice
- tomato paste
- chicken broth
- and coconut milk to the skillet; stir to deglaze. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt.
- Return chicken breast to the skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce
- 4 to 5 more minutes
- basting chicken with pan juices as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle with chopped cilantro. Serve with a drizzle of pan sauce.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 1