Spiced Chicken & Chickpea Recipe – Ethiopian Peanut Curry

Last Updated on 2 months by Neha Deshmukh

Spiced Chicken & Chickpea Recipe – Ethiopian Peanut Curry

Hey everyone! I’m so excited to share this recipe with you – it’s become a real favorite in my kitchen. This Spiced Chicken & Chickpea Curry is a beautiful blend of Ethiopian and Indian flavors, with a creamy peanut sauce that’s just divine. I first stumbled upon a similar dish at a local Ethiopian restaurant and immediately knew I had to try recreating it at home. It’s surprisingly easy to make, and the aroma while it’s baking is incredible!

Why You’ll Love This Recipe

This isn’t your average curry. The Ethiopian chili powder adds a unique warmth and depth of flavor you won’t find in typical recipes. Plus, the combination of tender chicken, hearty chickpeas, and a rich peanut sauce makes it incredibly satisfying. It’s perfect for a cozy weeknight dinner, or even a slightly more special occasion. And honestly, it’s just a fun way to explore different flavor profiles!

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 4 chicken legs or breasts (about 600-700g)
• 1 onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 1 Tbsp curry powder
• 2 tsp cumin powder
• ½ – 1 tsp Ethiopian chili powder (adjust to your spice preference!)
• 4 plum tomatoes, diced (about 400g)
• 1 cup (240ml) chicken stock
• ¼ cup (60ml) smooth peanut butter
• 2 (15 oz / 425g) cans chickpeas, drained and rinsed
• Salt to taste
• 2-3 tbsp cooking oil (vegetable, canola, or coconut oil work well)

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really elevate this dish:

• Ethiopian Chili Powder: This is the star! It’s a blend of chili peppers and spices, giving a fruity, smoky heat. If you can’t find it, cayenne pepper works in a pinch, but it won’t have the same complexity. You can often find it at specialty spice shops or online.
• Curry Powder Blend: Don’t be afraid to experiment with your favorite curry powder blend. Some are milder, some are spicier – find one you love! I prefer a Madras curry powder for this recipe.
• Peanut Butter: Smooth peanut butter is key for that creamy sauce. I usually use a natural peanut butter, but any smooth variety will do. Just avoid the super-processed ones with lots of added sugar.
• Chickpea Variety: Canned chickpeas are super convenient, but you can absolutely use dried chickpeas if you prefer. Just remember to soak and cook them beforehand! About 1 ½ cups of cooked chickpeas will equal two 15oz cans.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 375°F (190°C).
2. Season the chicken legs or breasts generously with salt and pepper. Don’t skimp on the seasoning – it really makes a difference!
3. Heat the oil in a large, oven-proof skillet (cast iron is perfect if you have one!) over medium-high heat. Sear the chicken skin-side down for 3-4 minutes until golden brown and crispy. Flip and brown the other side for another 3-4 minutes. Remove the chicken and set aside.
4. Drain any excess oil from the skillet, leaving about 3 tablespoons. Add the diced onions and carrots and sauté until softened and the onions are translucent, about 5-7 minutes.
5. Stir in the minced garlic cloves and cook for another minute until fragrant. Then, add the diced tomatoes and cook for an additional minute.
6. Pour in ¼ cup (60ml) of chicken stock, then add the curry powder, cumin powder, and Ethiopian chili powder. Stir everything together until well combined and the spices are fragrant.
7. Add the remaining chicken stock and the drained chickpeas. Place the seared chicken on top of the chickpea and vegetable mixture.
8. Bring the skillet to a simmer, then transfer it to the preheated oven. Bake for 20-30 minutes, or until the chicken reaches an internal temperature of 175°F (80°C).

Expert Tips

• Don’t overcrowd the skillet when searing the chicken. Work in batches if necessary to ensure proper browning.
• Taste and adjust the seasoning throughout the cooking process. Add more salt, pepper, or chili powder as needed.
• If the sauce gets too thick during baking, add a splash more chicken stock.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Swap the chicken for firm or extra-firm tofu (pressed to remove excess water) or your favorite hearty vegetables like sweet potatoes, cauliflower, or eggplant.
• Gluten-Free Notes: This recipe is naturally gluten-free, but always double-check the labels of your curry powder and chicken stock to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment: If you’re sensitive to heat, start with ½ tsp of Ethiopian chili powder and add more to taste. My friend, Sarah, actually prefers a pinch of smoked paprika for a milder smoky flavor.
• Festival Adaptations: This would be amazing for a holiday meal! I’ve made it for Thanksgiving and Christmas, and it’s always a hit.

Serving Suggestions

Serve this Spiced Chicken & Chickpea Curry hot, over a bed of fluffy basmati rice. A dollop of plain yogurt or a sprinkle of fresh cilantro adds a lovely finishing touch. Naan bread is also fantastic for soaking up all that delicious sauce!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This curry also freezes well – just thaw overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions:

• What is Ethiopian chili powder and where can I find it? It’s a spice blend with a unique fruity heat. Look for it at Ethiopian grocery stores, specialty spice shops, or online retailers.
• Can I use bone-in chicken thighs instead of legs or breasts? Absolutely! Bone-in, skin-on chicken thighs will add even more flavor and stay nice and moist during baking.
• How can I adjust the thickness of the curry sauce? If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate. If it’s too thick, add a splash more chicken stock.
• Can this dish be made ahead of time? Yes! You can prepare the curry base (up to step 7) a day in advance and store it in the refrigerator. Then, just add the chicken and bake when you’re ready to eat.
• What is the best type of rice to serve with this curry? Basmati rice is my go-to, but jasmine rice or brown rice would also be delicious.