To prove that there are multiple uses for the Berbere Blend I wrote about in the last post, I thought it prudent to make myself a delicious dinner of grilled chicken over rice and spinach with a Berbere Coconut Sauce. I suffer so much in pursuit of a successful blog! It was fantastic, with the Berbere kick after a few seconds that I absolutely love.
Here’s a teaser for you:
The sauce is a reduction of coconut milk and chicken broth, so do take care to not season too much before it has reduced, or else the concentrated flavors may lead to it tasting way too salty. Because of this, I made sure to use low-sodium chicken broth. Sometimes I make smart decisions. Also, if you’re a wuss, use less of the Berbere Blend for a less spicy experience.
If you’re curious, I marinated the chicken in rice vinegar, oil, Berbere Blend, salt and pepper before grilling it. And yes, it was quite scrumptious.
Not too exciting to look at, but here’s the sauce! At least it’s pretty
If I were in class, in order to thicken the sauce I would probably grab another pan, make a roux, grab a bowl, temper the roux with the sauce, and slowly whisk it in. Well, I wasn’t at school when I made this, and I already was dreading washing dishes, so I just made a flour slurry. It’s simple, put a small amount of flour into a bowl or mug, add some of the reduction, and mix it until it’s smooth. Add more sauce if necessary, then add it back to the sauce pan. See how easy! It worked just fine for my needs.