by Austin Carter
New Recipe
Course: Main Course Cuisine: Ethiopian Prep Time:15minutes Cook Time:2hours Total Time:2hours 15 minutes Calories: 479kcal Servings: 8
– Large, heavy pot – Knife and Cutting Board – Measuring cups and spoons – Mixing Spoon or Spatula – Fork (for stabbing eggs)
– 1 whole chicken cut into serving pieces – ¼ cup lemon juice – 6 cups red onions about 4 medium onions sliced root to tip – ½ cup spiced butter ghee or regular butter – 4 garlic cloves minced – 1 tablespoon minced fresh ginger – 3 tablespoons tomato paste
– ¼ cup berbere – ½ teaspoon black pepper – ½ teaspoon ground cardamom – ½ teaspoon ground fenugreek – 1 cup mead or red wine – 2 cups game or chicken stock – Salt to taste – 6 hard-boiled eggs peeled
1. Rub chicken pieces with lemon juice. 2. Cook sliced onions in a large pot until browned. 3. Add spiced butter, garlic, and ginger; cook briefly.
4. Mix in tomato paste, berbere, black pepper, cardamom, and fenugreek. 5. Add chicken, cook until opaque, and season with salt. 6. Pour in stock and mead or wine, bring to a simmer.
7. Cover and cook gently for about 2 hours until chicken is tender. 8. Stab hard-boiled eggs with a fork, add to pot 15 minutes before serving. Adjust seasoning and serve with rice, bread, or injera.