Ethiopian-Style Chicken on Toast
A simple and flavorful Ethiopian-inspired chicken dish served on toast.
Ingredients
- ●1 1/2 pounds chicken breastboneless and skinless
- ●1 medium onionfinely chopped
- ●2 tablespoons citrusyfreshly squeezed lemon juice
- ●2 tablespoons lightolive oil
- ●1 teaspoon Ethiopian spice mixstore-bought or homemade
- ●to taste salt
- ●to taste black pepper
- ●4 slices toastpreferably day-old bread
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Season the chicken breast with salt and black pepper.
- 3
Heat the olive oil in an oven-safe skillet over medium-high heat.
- 4
Sear the chicken breast for 2-3 minutes on each side, then transfer it to the oven.
- 5
Roast the chicken in the oven for 15-20 minutes, or until it reaches an internal temperature of 165°F (74°C).
- 6
While the chicken is cooking, toast the bread slices in the oven for 2-3 minutes, or until lightly browned.
- 7
In a small bowl, whisk together the lemon juice and Ethiopian spice mix.
- 8
Once the chicken is done, let it rest for a few minutes before slicing it thinly.
- 9
To assemble the dish, place a toasted bread slice on a plate, top it with a few slices of the roasted chicken, and drizzle with the lemon juice and spice mixture.
- 10
Serve immediately and enjoy!