Ethiopian Chicken

Ethiopian Chicken

Heidi B 0

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

Ingredients 1 h {{adjustedServings}} servings 157 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 2440 mg
  • 98%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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Reviews 28

  1. 38 Ratings


This is definetly NOT Ethiopian chicken. Being of Ethiopian descent I was wandering how the ingredients were going to come out having an Ethiopian flavor... well it didn't. So if you're looking for Ethiopian this isn't it. The soy sauce should have been a dead give-away. As for the taste of the dish itself, I thought it bland as well.


The only reason I am not giving this 5 stars is because the recipe does not direct you to marinate the chicken overnight or all day. I let it marinate for 5 hours and that was not enough. Also, be sure to keep the onions- don't throw them away after you have drained the water off! Marinate them with the chicken, bake them, and serve them. Each time I have made this dish, my guests have gone nuts for the onion pieces, which somehow do an amazing job of carrying the various flavors of clove, cinnamon, and ginger. The onions are so popular that I now use them to compliment other dishes, such as smoked fish, baked sweet potatoes, and roast turkey.


I was expecting "Ethiopian" flavors from the title. Having grown up in Ethiopia, I can assuredly say that this isn't Ethiopian... it's more like some kind of Asian combination from the seasonings.