Ethiopian Chicken recipe

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Ingredients

16 chicken wings, split and tips discarded
1 onion, chopped
⅔ cup soy sauce
½ teaspoon ground cinnamon
½ teaspoon ground cloves
⅛ teaspoon ground ginger

Nutrition Info

157.4 calories
carbohydrate: 6.2 g
cholesterol: 34.3 mg
fat: 8.3 g
fiber: 1.1 g
protein: 14.2 g
saturatedFat: 2.3 g
servingSize: -
sodium: 2439.7 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil, and cook for 20 minutes.

  2. Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.

  3. Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking.

Recipe Yield

4 servings

Recipe Note

This is a fragrant and spicy chicken dish that can be served as either a main meal or an appetizer.

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