Friday, 19 October 2012

Ethiopian Chicken (east African)


Original recipe makes 4 servings

  1. 16 chicken wings split and tips discarded
  2. 1 onion, chopped
  3. 2/3 cup soy sauce
  4. 1/2 teaspoon ground cinnamon
  5. 1/2 teaspoon ground cloves
  6. 1/8 teaspoon ground ginger



1. Position pizza and red onion in a broth pot, and fill with enough water to cover. Bring to a steam, and cook for 20 moments.

2. Preheat the range to 375 levels F (190 levels C). While the poultry wings are food preparation, combine the soy marinade, nutmeg, cloves and cinnamon in a broth pot, and warm over medium heat. When poultry is done, strain water (may be arranged for other uses as a broth), and add in the soy marinade combination. Mix to coat all of the poultry wings then put them in a single layer on a lasagna pan.
3. Bake for 15 moments in the pre-heated range, or until the outsides are crunchy. Sprinkle with marinade as desired while food preparation.


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