Berbere Spiced Chicken Pelau
Caribbean technique meets Ethiopian heat using a bold Berbere spice blend for the chicken.
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Ingredients
- 2 lbs Chicken thighs, bone-in and skinless
- 3 tablespoons Berbere spice blend
- 2 cups Long-grain parboiled rice
- 3 tablespoons Brown sugar
- 1 cup Coconut milk
- 2 1/2 cups Chicken broth
- 15 oz Pigeon peas, canned and drained
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1/2 cup Carrots, diced
- 2 tablespoons Vegetable oil
Instructions
- 1
Season the chicken thighs thoroughly with 2 tablespoons of Berbere spice and a pinch of salt; let marinate for at least 30 minutes.
- 2
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then add the brown sugar in an even layer.
- 3
Allow the sugar to melt and bubble until it turns a dark amber foam, then immediately add the chicken pieces to coat them in the browning.
- 4
Stir in the onions, garlic, ginger, and carrots, sautéing for 5 minutes until the vegetables soften and the chicken is browned.
- 5
Add the rice to the pot and stir for 2 minutes to toast the grains and coat them with the remaining Berbere spice and oils.
- 6
Pour in the coconut milk, chicken broth, and pigeon peas, stirring well to scrape up any browned bits from the bottom of the pot.
- 7
Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 25 to 30 minutes until the liquid is absorbed and rice is tender.
- 8
Turn off the heat and let the pot sit covered for 10 minutes before fluffing the rice with a fork and serving.
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