“This recipe belongs to Michael Kidus who owns Dukem, an Ethiopian restaurant in Toronto. I found it in the Toronto Star. Serve it with injera (an Ethiopian flat bread) or with rice. Posted for ZWT 7”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken in non-reactive dish and season with salt.
  2. Drizzle with lemon juice; turn to coat.
  3. Marinate 30 minutes.
  4. Meanwhile, in large pot, heat butter over medium and add onion.
  5. Cook, stirring, 5 minutes.
  6. Reduce heat to medium-low and cook, stirring, until soft (8 minutes).
  7. Stir in garlic and cook 2 minutes.
  8. Stir in paprika, black pepper, fenugreek, cumin, cardamom, cayenne, coriander, cinnamon, cloves, nutmeg and allspice and cook 2 minutes.
  9. Stir in water, add chicken pieces and raise heat to high.
  10. When mixture is bubbling, cover and reduce heat to maintain gentle simmer.
  11. Cook, turning pieces occasionally, until chicken is tender (30 to 40 minutes).
  12. Remove lid; add eggs.
  13. Cook until eggs heated through (10 minutes).
  14. Season sauce to taste with salt.

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