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."


1 h servings 157 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

  • Cook

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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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  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 lookin...

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...

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 seasonin...