ET
Ethiopia
Featured recipe
Africa
ET
An Ethiopian chicken stew with berbere, slow cooked onions, spiced butter, and hard boiled eggs.
30 min
1 hr 30 min
6 servings
Medium
2 hr
3 lb (1.36 kg) bone in skinless chicken thighs and drumsticks 2 tbsp fresh lemon juice 1 1/2 tsp kosher salt, divided 3 large red onions, finely diced 1/3 cup (75 g) niter kibbeh or unsalted butter 4 garlic cloves, minced 1 tbsp grated ginger 1/4 cup (30 g) berbere spice blend 1 tbsp tomato paste 2 cups (480 ml) chicken stock 6 large eggs, hard boiled and peeled 1/2 tsp ground cardamom
1. Toss chicken with lemon juice and 1 teaspoon salt and let stand for 20 minutes. 2. Cook onions in a heavy pot over medium low heat without oil for 20 to 25 minutes, stirring often. 3. Add niter kibbeh and cook for 5 minutes. 4. Add garlic and ginger for 1 minute. 5. Add berbere and tomato paste and cook for 2 minutes. 6. Add 1 cup stock and simmer for 10 minutes. 7. Add chicken and remaining stock. Simmer partially covered for 35 to 45 minutes. 8. Pierce boiled eggs with a fork and add them. 9. Add cardamom and remaining salt. Simmer uncovered for 10 minutes until thick. 10. Serve with injera.
SCHNAX TIP
Cooking the onions slowly is important because they form the base of the sauce. Berbere blends vary in heat.