It’s hard to describe the what Ethiopian Berbere spice tastes like. But suffice it to say, if you like a bit of heat and any kind of curry, you’re more than a little likely to fall in love with this heady spice mix. The most intriguing part of this spice mix for me is the unique chili flavor. It’s both parts earthy and fruity in nature. The more I try and describe it, the more I feel like I’m just rambling. But I do hope this convinces you to give it a try. First up, one thing you need to know about berbere spice is the different mixes vary just like curry powders. The flavor varies, but also the amount of heat. So depending on what you have available proceed with caution! The one I have is lightly warm if you just taste it plain, and I feel like it has a good balance for whatever you want to make. So I wanted to leave you a link to the one I buy. (This isn’t sponsored, just a company local to Montana called The Silk Road, that makes quality spice mixes.) I actually own every single spice mix they make, and they’re all fantastic if you feel like you really want to branch out and stock up, if you make an order. The other thing to look for is a spice mix without added sugar and salt – the addition of either will call for adjustments in the rest of the recipe.
What is Ethiopian Berbere:
How to make this Ethiopian Berbere Chicken Stir Fry:
Start by prepping all the veggies.Then prep the garlic, ginger, and sauce as pictured below.Finally cut up the chicken, and you’re ready to get cooking!
More Stir Fry Inspiration:
I hope you’ll enjoy using Ethiopian Berbere spice mix as much as we have. If you do make this stir fry, I hope you’ll leave me a comment/rating below. And I always love hearing from you here. Or over on Instagram where you can tag me at #getinspiredeveryday with your photos. No reviews 4 boneless skinless chicken thighs, cut into 1/2” pieces, 1 1/2 pounds 4 zucchini, 1 1/2 pounds 1 red bell pepper, 8 ounces 6 carrots, 1 pound 1 red onion, 12 ounces 2 cloves garlic, minced 2 Tablespoons minced fresh ginger 1 Tablespoon Ethiopian Berbere spice mix, see notes 1/2 cup coconut aminos Remove the stem and seeds from the bell pepper, then cut it in half from the top to the bottom. Cut each half into 1/2″ strips, then cut the strips in half lengthwise. Peel the carrots and thinly slice them – less than 1/4″ thick. Cut both ends from the onion, and cut it in half from the top to the bottom. Lay each half flat side down on the cutting board, then cut across the rounded top into 1/4″ thick half moon slices. Prep the garlic and ginger, and place them together in a small dish. Heat a large, 15″ skillet, over high heat until hot but not smoking. Add 1 tablespoon of the avocado oil to the pan along with the chicken. Sauté over high heat until the chicken is browned and just done. Remove the chicken from the pan and set it aside. Add the remaining tablespoon of avocado oil to the pan along with the prepped veggies. Sauté over high heat until the veggies are crisp tender, stirring often, 5-6 minutes. When the veggies are crisp tender, add the garlic and ginger along with the berbere spice to the pan. Cook until fragrant stirring constantly, about 1 minute. Turn the heat off and add the coconut aminos to the pan. Stir to combine and serve with your choice of sides.
