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East African Braised Chicken

East African Braised Chicken

The Braised Chicken from East Africa is a delicious dish reflecting the rich culinary heritage of the region. The cultural similarities in the countries' vibrant history heavily influenced the recipe that has been used for centuries. In the past, traders from the Arabian Peninsula, India, and the Mediterranean brought with them a myriad of spices and ingredients to Eastern African countries like Ethiopia, Eritrea, Kenya, Tanzania, and Somalia.

Most of these spices have been carefully integrated into several dishes including the Braised Chicken in the region. By preparing this dish, you not only savour a delectable meal but also embark on a culinary journey that traverses the historical tapestry of East Africa.

Preparation Time

1 hour and 30 minutes.



Onion (chopped)

Whole chicken (cut into pieces)

Vegetable oil

Berbere spice blend

Ground cumin

Ground coriander




Chicken broth or water


Juice of 1 lemon

Garlic (minced)

Ginger (minced)

Tomato paste


  • Place the chopped onions in the vegetable oil over medium heat, and stir.
  • Add the minced garlic and ginger and cook for a few minutes.
  • Add the berbere spice blend, ground cumin, ground coriander, paprika, turmeric, and salt, and mix everything until it is well coated. 
  • Add the chicken pieces to the mixture and stir occasionally.
  • Add the chicken broth or water, the tomatoes and the tomato paste and stir.
  • Cover and allow to simmer over low heat for about 50 minutes until chicken is cooked and tender.
  • Squeeze the lemon juice over the chicken and stir, add season and salt.
  • Serve.