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Berbere Spiced Chicken Breasts

"One of my favorite uses for berbere spice is this chicken breast recipe. But you can use a pork chop or a piece of lamb, it's so versatile."

Ingredients :

1 skinless, boneless chicken breast half - lightly pounded to an even thickness
1 teaspoon kosher salt
1 tablespoon berbere spice blend, or to taste
2 teaspoons butter
1 lime, juiced
2 teaspoons tomato paste
1/4 cup chicken broth, or as needed
1/3 cup coconut milk
1/2 teaspoon berbere spice blend, or to taste
Salt to taste
1 tablespoon chopped cilantro

Instructions :

Prep : 10M	Cook : 1M	Ready in : 20M

Season both sides of chicken breast with salt. Sprinkle 1 tablespoon berbere spice mix to coat both sides of chicken breast (see Cook's Note for recipe link).
Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.
Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt. Transfer chicken breast back to skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, basting chicken with pan juices as it cooks, 4 or 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.

Notes :

Here's a link to a recipe for making your own Berbere Spice Blend.

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