Hot and Spicy Ethiopian Chicken
- Ready In:
- 2hrs
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 12 chicken pieces (legs and thighs are good)
- 8 lbs onions, finely chopped
- 1 lb of mashed garlic
- 1⁄4 lb mashed ginger
- 1 cup ethiopian chili powder (chili powder is your closest substitute, but ideally you want the real thing)
- 1 - 1 1⁄2 lb butter
- salt and pepper
- 12 hard-boiled eggs
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).
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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.
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