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    You are in: Home / Recipes / Ethiopian Chicken and Onion Stew Recipe
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    Ethiopian Chicken and Onion Stew

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on July 04, 2008

      Tasted authentic - just like what we ate at an Ethiopian restaurant. I chopped the onion and it took less than 20 minutes for them to cook. Overall, the meal took less time than the recipe called for. I cut the chicken into small cubes to assist in eating it with Injera and to shorten cook time. I will make again!

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    • on February 29, 2008

      We really liked the taste of this (the sweetness of the onions mixed with the spices), however, I found it took too long to make. In essence: the result doesn't quite justify the effort involved.

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    • on December 10, 2007

      super fantastic! my guests loVed it! the only change I made was shredding the chicken. I can't wait to eat this dish again...!

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    • on June 25, 2007

      The cooking time can be sped up a little bit. Slice the onions very thin to assist with carmalizing. But be careful at the end! The butter will separate if cooked too fast!

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    Nutritional Facts for Ethiopian Chicken and Onion Stew

    Serving Size: 1 (711 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 543.9
     
    Calories from Fat 329
    60%
    Total Fat 36.6 g
    56%
    Saturated Fat 21.1 g
    105%
    Cholesterol 292.3 mg
    97%
    Sodium 192.2 mg
    8%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 3.2 g
    12%
    Sugars 7.8 g
    31%
    Protein 34.5 g
    69%

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