Berbere Spiced Chicken Breasts

This berbere spiced chicken breast recipe is Chef John's way of using the classic Ethiopian spice blend, and it's ready to serve in less than 30 minutes.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 432 Calories

Ingredients

• salt to taste
• 2 teaspoons butter
• 1 lime, juiced
• 2 teaspoons tomato paste
• 1 teaspoon kosher salt
• 1 tablespoon chopped cilantro
• 1 skinless, boneless chicken breast half - lightly pounded to an even thickness
• 1 tablespoon berbere spice blend, or to taste
• 0.33333334326744 cup coconut milk
• 0.25 cup chicken broth, or as needed
• 0.5 teaspoon berbere spice blend, or to taste

Recipe Instructions

Step 1

Season both sides of chicken breast with 1 tablespoon berbere spice and 1 teaspoon kosher salt.

Step 2

Melt butter in a skillet over medium-high heat until it just starts to turn brown. Add chicken breast to the skillet and cook 2 to 3 minutes per side; transfer to a warm dish.

Step 3

Pour coconut milk, chicken broth, lime juice, and tomato paste into the skillet; bring to a simmer while scraping browned bits of food off the bottom of the skillet with a wooden spoon. Add 1/2 teaspoon berbere spice and pinch of salt.

Step 4

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 minutes, basting chicken with pan juices as it cooks. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).

Step 5

Sprinkle chicken with chopped cilantro; drizzle with sauce.