New Recipe: Ethiopian Spiced Pouch Chicken with Sweet Potatoes and Onions

Hey y’all! I am trying to post more often but French class is eating my life at the moment. Class is going well!  I will never be able to write French poetry, but hopefully by the end of this class I will be able to get by in Togo. So things are looking up.

One of the reasons I created this blog was to share new recipes that I’ve been working on and my general interest in PFB*, I mean, the culinary arts.

If you haven’t seen the Ted Allen Onion Network video, you definitely should. The video is NSFW (strong language) but it brings joy to my life ^_^

*Pretentious Foodie Bullshit

Okay, so on to the food.

Ingredients:

1 large boneless chicken breast (thawed)

1 large sweet potato (peeled, quartered and sliced in 1/4 to 1/2 inch pieces)

1 large red onion (rough dice)

Ethiopian spices (Mitmita, Berbere, mitin shiro) 4-5 tsp. total

Salt,  black pepper

butter 3 tbsp.

garlic (4-5 cloves, peeled)

lemon juice (1 medium lemon)

Preheat oven to 400 degrees F. Peel and chop sweet potato and onion. Melt butter in a large bowl and add 2 to 3 tsp of Ethiopian spices and lemon juice. Mix and match to your spice preferences. The mitmita is the most spicy, the berbere is a bit spicy and the mitin shiro is not spicy at all. Toss onions, garlic and sweet potato in the butter, lemon juice and spice mix. Coat well and then place on double layered foil that will become the pouch.

Rub the chicken breast with 2-3 tsp of Ethiopian spice mix and salt and pepper. Place chicken on top of vegetables and fold pouch tightly.  Bake for an hour or until chicken breast is cooked through.

This recipe was a huge hit with D. His only suggestion was that we have bread to eat along with it. Although I really enjoyed it as well, it was a bit spicy for me and I felt that it lacked something. The sweet potato was definitely a great choice, the sweetness worked well with the spice.

I appreciate any suggestions that you all may have, especially if you have experience cooking with Ethiopian spices etc.

I absolutely adore cooking but I will be the first to admit my lack of expertise! So, please! If you have wisdom, send it my way!

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4 thoughts on “New Recipe: Ethiopian Spiced Pouch Chicken with Sweet Potatoes and Onions

  1. I would have no clue where to even get those spices, much less what to do with them if I had them! As I read the recipe, I was thinking I’d substitute Indian spices and just kind of do it to taste.

  2. There’s a recipe for injera in one of my cookbooks! Good to the Grain: Baking with Whole Grains by Kim Boyce. It looks pretty easy (like making crepes) but obviously requires teff flour, which can be expensive.

    1. Nice! I actually have some teff flour but I’ve haven’t tried using it again after my first recipe turned out to be a complete bust. Thank you for the book tip, I will definitely look for it soon! 😀 I have some lentils that are just crying out for some injera!!!

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