Ethiopian Spicy Chicken Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds skinless chicken legs
2 large red onions, finely chopped
1 1/2 cups berbere (spice mixture)
1 cup ethiopian spiced butter
1/2 cup fresh garlic, finely ground
1/2 cup fresh ginger, finely ground
6 peeled hard-boiled eggs
Salt
Injera bread
lemon
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Directions: |
Directions:1. Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes to remove bacteria and tenderize the chicken
2. Caramelize the red onions on low heat in a large pot for 1 hour.
3. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat.
4. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes.
5. Add in the hard-boiled eggs and salt to taste.
6. Simmer on low heat for an additional 10 minutes and serve on the Injera. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:about 2 hours and 30 mins |
Personal
Notes: |
Personal
Notes: When preparing Ethiopian Spicy Chicken one must be tender. If the preparer of Ethiopian Spicy chicken is violent the dish will come out acidic, burning off all the taste buds your tongue carries. The moment my mother opened the jar, the smell of chilli pepper transported her to the afternoon the made berbere. My sister closed her eyes each time she took a bite of the spicy chicken she had in front of her. Life would be much easier if one can carry the smells and tastes of this maternal home wherever she pleases. Ethiopian Spicy Chicken is as spicy as ghost peppers. Each bite is a memory of home.
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