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.”

Ingredients Nutrition


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

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