African Chicken in Spicy Red Sauce

What can I say, this just didn't do it for me.  It was only OK.  It was spicy but not hot.  Served with rice and a tossed salad.  Husband liked it better than I did.  Probably won't make again.

If you like spicy food, this is very good and so simple to make. I've made it twice, both times with all dark meat and cooking about 30 minutes longer. It's great to make the night before you're going to eat it, so it's a quick dinner after work. Have put it over couscous and rice,and actually prefer the blander rice. We've had spinach on the side, and last night had collards. It does make a lot of sauce, so much so that I may cut back on the liquid next time.

This is an awesome dish! We love spicy so this dish was really good. If you don't like a tomato sauce don't make this. You can adjust the spice to suit your taste. We doubled the recipe and served it over Jasmine rice with some fresh sliced cucumber as a side. Delish! We didn't use the Berbere mix listed on this site though because it is very limited. We used the Ethiopian Spice Mix (Berbere) listed on Epicurious. It gave it a richer more intense flavor. This recipe is now in my printed" favorites" recipe book. I will be making this again.

We love this and make it often during cool weather. I probably close to double the amount of chicken, I find that there is plenty sauce to justify this. Served with spaghetti squash because that is NO points on WW. I think a nice Jasmine or Basmati rice would be really good also. It is spicy, the name warns you, but this is very delicious, easy and healthy.

Recipe was okay. Served it over saffron rice and with all chicken breast. Made it twice, but couldn't get to the point where I'd incorporate it into my regular routine. Kind of a strange mix of ingredients. I found mine turned out better with less tomato flavor in it. Still, just couldn't quite pull this one together.

Pretty tasty. I used a berbere mix I had bought that was already in my pantry. The mix included salt so I did not add the salt called for in the recipe. Ended up using 1.25 lb boneless, skinless chicken thighs cut into chunks because my grocery randomly had a run on bone-in chicken thighs (since when does that happen?) and that was all they had left. After letting the chicken simmer for 10 minutes, I threw in a package of cabbage and carrot coleslaw mix and let it simmer with the chicken for the remaining 40 min (just to get more veggies in there). Served over brown Basmati rice. This recipe was gobbled down. Next time I'd probably increase the berbere spice but I'll definitely make this again.

Wonderful and versitale dish. I reserve it for Sundays because of the prep and also so I can enjoy the smell. Until reading reviews, I hadn't thought of upping the veggies, but sounds good. Found several online recipes for inarja, and it was easy, good and completely worthwhile, Pita is a poor substitute for the sticky/sour inarja.

This was delicious and fairly easy to prepare. I used all chicken thighs and served it over brown rice and enjoyed it both for dinner that night and as leftovers for several days. I will warn folks that this recipe definitely packed a spicy hot punch (not burn your face off, but certainly noticeable) which is great for heat lovers like myself but may be problematic for those who don't like hot and spicy food.

Very easy to prepare and super delicious! To ease preparation, have all spices measured out and ready to go before beginning the cooking process. Served with brown rice.

My husband, who cooks most of the time really enjoyed this dish, which I made. I used four large boneless, skinless chicken breasts but otherwise made the recipe exactly as follows. The flavors compliment each other very well, but the taste is a very specific one. You need to enjoy spicy food, which we do, and be open to the different spices presented in this recipe. I would definitely make this again and recommend it to those who are not picky eaters.

This Recipe is OUTSTANDING!! It was a lot of work but worth the time because the flavors were out of this world. I used all chicken thighs and reduced the red pepper to 2 teaspoons instead of 2 tablespoonful because my 6 year old grandson would not have been able to eat it. But he loved it prepared with the 2 teaspoons. I would definitely make this again and again. I served with Saffron rice and cabbage. Looking forward to leftovers tomorrow.

This is one of our favorite recipes. I use bone-in chicken thighs usually, and serve it over bulgur wheat, with plain yogurt on the side. By happenstance, it ended up simmering for an extra hour the last time I made it, and I've got to say it was even better that way! The flavors were much more integrated and mellow, and the meat came off the bones in slabs. We'll leave it on the stove for an extra 45 minutes to an hour from now on.

I added lots of vegetables to this sauce (carrots, red and yellow peppers, chickpeas and artichokes) and increased the onions. I made it only with chicken breast cut in small pieces and ate it as a stew. Because this makes a lot of sauce, there was plenty for a delicious and healthy meal. Tasty and hot, but not too hot. I ate it with pita (no injera where I live) and my husband over rice. Very satisfying, easy and flavorful. A keeper.

For a recipe so easy to prepare, it comes out tasting so sophisticated! The sauce was good and spicy, definitely hinted of Africa, and a perfect, thick consistency. I browned the tomato sauce a bit and used the wine to deglaze the onion and spices off the bottom of the pan. I also made the full amount of sauce for only the thighs and legs (no breasts). The sauce covered the meat in the pot so it could cook right.

This is a definite keeper! I used only chicken breast, sliced into strips. FABULOUS! Paired it with barley; used the sauce over lentils; & jasmine rice...works!

WOW!! This took a while to prepare but it was SO worth it. I followed the recipe exactly and while it was almost too spicy, I would definitely have not changed a thing. My fiancee liked it too, but he said it was a little bit acidicy because of the tomato paste and all the spices....does anyone have suggestions for gently cutting the acidity?

I made this when it first appeared in the magazine and forgot to rate it. We really enjoyed the spicy taste -- only change I made was to use all chicken thighs. It's definitely a keeper