
Addis Berbere Chicken

This Ethiopian stew builds its depth from caramelized red onions, berbere, cardamom, fenugreek, cumin, and turmeric, with lemon sharpening the finish. Coconut jasmine rice with pigeon peas, charred scallions, and a tangy pepperoncini complete the plate.
Nutritional facts
Protein
47g
Carbs
77g
Calories
840kcal
Fat
38g
Ingredients
Chicken Thigh, Jasmine Rice, Coconut Milk, Red Onion, Peas, Green Onion, Canned Pepperoncini, Garlic, Butter, Coconut Oil, Vegetable Base, Kosher Salt, Tomato Paste, Chicken Base, Lemon Juice, Ginger, Italian Parsley, Canola and Olive Oil Blend, Cumin, Berbere, Turmeric, Cardamom, Fenugreek, Bay Leaf
Contains celery, milk, wheat, soybeans.
Reviews
0.0
Based on 0 reviews
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About Marcus Samuelsson
Marcus Samuelsson is the esteemed chef behind many restaurants worldwide, including Red Rooster Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; “Marcus” restaurants in Atlanta and New Jersey, plus several international locations including The Bahamas, Canada, and Ethiopia as well as numerous Streetbird and Vibe BBQ outlets in the US and Bahamas.
Samuelsson was the youngest person ever to receive a three-star review from The New York Times. He has won eight James Beard Foundation Awards and was the guest chef for the Obama Administration’s first state dinner. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.” He is a longstanding judge and TV personality on the hit Food Network show "Chopped," head judge of Top Chef: Family Style, and an Iron Chef on Netflix’s rebooted Iron Chef: Quest for an Iron Legend, and makes frequent appearances on Scandinavian TV. Samuelsson served as host and producer of the Seat at the Table audio series on Audible and co-host of This Moment podcast with Swedish rapper Timbuktu on Acast. He is the author of multiple books including The New York Times bestseller Yes, Chef: A Memoir as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food.
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