Hot and Spicy Ethiopian Chicken

"This is a stew like recipe, fit to feed a crowd. I've never tried it, but it looked so interesting I couldn't resist sharing. You could use Zaar to scale this recipe down, and I'm told other meats work in this dish as well as chicken."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs
Ingredients:
8
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Cook onion over low heat, not in any fat, for a long time, stirring constantly over very low heat until all the water is evaporated.
  • Continue stirring until onions are slightly brown, then add the butter.
  • Cook about 15-20 minutes still over low heat, adding 1 tablespoon hot water from time to time.
  • The texture should be kind of pasty.
  • Now add the bere or chili powder.
  • If it looks too dry, add hot water and stir.
  • Cook it about 30-45 minutes- keep stirring frequently.
  • Keep adding hot water if necessary.
  • Be careful not to let it brown, because chili powder will become bitter.
  • Add garlic and ginger and simmer 15 more minutes.
  • Add water as needed.
  • Meanwhile, with your other set of free hands, wash chicken pieces well, and let stand in salted in lemoned water.
  • Then squeeze each piece really hard to get out as much water as possible.
  • Then, make little slits in the meat so the sauce will penetrate.
  • Cook the meat in the sauce until the meat is tender, about 30 minutes.
  • Stir from time to time.
  • Add salt and pepper to taste just before removing from stove.
  • Add 1 hard-boiled egg per person, cut into wedges.
  • Serve with lots of bread (injera).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I've made this several times and everyone love it. The onions become very sweet. I was a little worried at First about the hardboiled eggs, but they really do add a nice touch. I've also use pealed shrimp in place of the chicken. Both are amazing. Its worth the long cooking time.
     
Advertisement

RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes