Recipe by André Grisell
Once, when I was about to make the Ethiopian national dish Zigni, I couldn't find any beef. I used frozen chicken breasts instead, and slightly modified the recipe. I must say that I was stunned at the result! Try to find something better than cooking oil. I used canned duck fat. Don't worry too much about the amount of fat. The other ingredients are virtually fat-free. Recipes for berbere pepper can be found on Recipezaar.
Top Review by k.s.reck
As written, this is inedible because there is WAY too much Berbere. This recipe is a promising start, but I'd recommend using only a teaspoon of spice and working your way up. Berbere is almost entirely cayenne pepper. I want to salvage the leftovers, so I'm going to add a ton of sour cream. Hopefully that will keep it from being painful to eat.
- 3 -4 ounces cooking oil (duck fat, ghee, lard etc)
- 2 lbs chicken breasts, in one-inch cubes
- 2 large onions, chopped
- 4 garlic cloves, chopped
- 4 tablespoons berbere, pepper (see above)
- 2 tablespoons tomato paste
- 3 tomatoes, chopped
- 1 cup chicken stock (or cubes)
- 1⁄2 lemon, zest of, grated
- fresh cilantro stem (coriander)
Directions See How It's Made
- Brown the chicken thoroughly on high heat in a skillet in some of the fat. Set aside. Don't put too much meat into the skillet at once, or they won't brown.
- Fry the onion and garlic in additional fat in a pot on medium heat until it is transparent.
- Add berbere pepper and tomato paste and more fat if necessary in order not to burn the berbere.
- Stir for a moment, then add chicken, tomatoes, stock and lemon peel.
- Let simmer, covered, until the chicken is tender but not over-cooked (15-20 min).
- Add salt and pepper to taste.
- Garnish with cilantro stems and serve immediately with rice or on flat bread.