This recipe is an Ethiopian inspired curry dish. While our spices are based on traditional African spice mixes they can be used in a variety of dishes. Berbere is very versitle and pairs well with the coconut milk in this recipe.
- 1 pound of chicken, any kind, cut into 1/2″ pieces
- 3 Tablespoons coconut oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 2 Tablespoons Thirteen's Berbere spice mix, or to taste
- 2 crowns of broccoli
- 2 pints of cherry tomoatoes, blended
- 1 can coconut milk
- 1 Teaspoon sea salt, or to your taste
- 1/4 cup chopped fresh cilantro
- Take your cherry tomatoes and place them in a blender and blend into a chunky sauce, set aside.
- To prepare the broccoli, trim the end of the stems and peel away the tough outer layer. Then thinly slice the stems, and cut the florets into small bite sized pieces, set the prepared broccoli aside.
- Preheat a large skillet, over medium heat. When the pan is hot, add 1 Tablespoon of the coconut oil to the pan along with the cut up chicken. Turn the heat to high and sauté until browned and mostly done, don’t worry if there’s a little pink in the chicken because it’s going to finish cooking later. Remove the chicken pieces from the pan, and set them aside.
- Lower the heat to medium high, and add the remaining 2 Tablespoons of coconut oil to the pan along with the diced onion. Sauté until the onion is browned and beginning to soften, about 3-4 minutes. Add the minced garlic and Thirteen's Ethiopian Berbere spice mix and cook for about 1 minute or until the garlic is fragrant but not browned.
- Then add the broccoli, blended tomatoes, and the can of coconut milk. Bring the mixture to a simmer. Then lower the heat to low, add the chicken back into the pan, and simmer for 5-6 minutes or until the broccoli is just tender and the chicken is fully cooked.
- Season to taste with salt, and stir in the chopped cilantro.
- Eat on its own or with rice.