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- 2 1⁄2-3 lbs chicken, cut in pieces
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 2 tablespoons peanut oil
- 2 onions, chopped
- 1⁄4 cup niter kebbeh, Niter Kebbeh (Spiced Ghee)
- 2 garlic cloves, chopped
- 1 tablespoon fresh ginger, grated
- 1⁄4 teaspoon fenugreek seeds
- 1⁄4 teaspoon cardamom
- 1⁄2 cup berbere, Berbere Sauce
- 2 tablespoons paprika
- 1⁄4 cup dry red wine
- 1 cup water
- 4 hard-boiled eggs
- Mix lemon juice with salt in a small bowl, and rub over chicken pieces. Let stand at room temperature 30 minutes.
- Heat oil in a large, heavy or non-stick skillet and add onions. Simmer over moderate heat about 5 minutes, until onions are beginning to soften.
- Stir nitir kebbeh into skillet and heat until melted. Add garlic, ginger, fenugreek, cardamom, berberé and paprika. Stir well after each addition. Cook, stirring, over low heat for about 5 minutes.
- Pour in wine and water, bring to a boil, and simmer uncovered for five more minutes, until mixture is beginning to thicken.
- Add chicken to sauce, turning to coat on all sides. Cover tightly, lower heat and simmer 15 minutes.
- Pierce holes all over the eggs with a fork, then add to the sauce. Cover and simmer another 15 minutes on low heat, until chicken is cooked through.
- Serve with injera Check my recipe or rice.
This recipe was okay but no one really cared to have it again. I used my own recipes for berbere and spiced butter. It seems like there's too much dry spices, I had to add almost a cup of water extra so that the sauce didn't seem grainy. It was also bitter (maybe from all the paprika in this recipe and the berbere) so I added about 2.5t of sugar.
This was a huge hit! I did print out the spiced ghee #140755 & berbere sauce #140767 recipe but used them only as flavor guidelines. I plan to one day, make it all properly. Absolutely delicious chicken - thank you, Rita!