Ethiopian Spicy Chicken Stew

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Spicy Chicken Stew is one of the main elements of Ethiopian Cooking.

Ingredients Nutrition

Directions

  1. Remove skin, fat and trim the end bones from the chicken pieces; wash the pieces three times in cold water with piece of lemon/lime; soak in fresh cold water with fresh sliced pieces of limes/lemons and a pinch of salt (10 minutes).
  2. In medium pot cook the onion using two cups of water by adding one tablespoon each time until the onion is golden brown and soft (20-25 minutes).
  3. Add one cup of water to the cooked onion, bebere(red chili powder), garlic, black cumin, red wine, and stir it well for 10 minutes; add the purified butter and mix it very well (10 minutes);.
  4. Remove lime/lemon and rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece (to marinate the chicken pieces); add the pieces to the stew (10 minutes);.
  5. Add three cups of water; cover the lid and stir the stew more often. After 15 minutes add the rest of the spices - false cardamom, black pepper and salt; mix them well. Cook it for another 30 minutes. Remove from heat.
  6. Meanwhile, boil the eggs for 15 minutes; Remove the shell;.
  7. Add the hard-boiled eggs to the chicken stew. Remove the stew from heat.
  8. Serve it hot with Injera (Ethiopian flat bread) or with any kind of bread.

Reviews

(2)
Most Helpful

I really enjoyed this stew and will certainly be making it again. My few adjustments were: 1 teaspoon of cardamom essence (instead of powder / regular cumin (instead of black cumin) / red chili flakes (instead of chili powder). I also added 1 tablespoon of sage powder, 1 teaspoon of ginger powder and 1 tablespoon of black pepper. It was fantastic. Thanks for posting.

Faux Cordon Bleu December 22, 2009

This is delicious! The sauce, even with all that butter, is silky with incredible flavor. This is vey easy to make - just make sure you have berbere on hand. I didn't & scrambled to assemble a batch, lol. I just have a couple questions - what is FALSE cardamom powder? And what is bishop weed??? I don't have black cumin so I used regular. I served this over couscous which worked really well. My apologies if this is traditionally wrong! There was plenty of sauce left over so I bagged it up & froze it so next time I can saute onions, add sauce & chicken & voila! Thanks for an excellent dinner. Made for PAC Fall '08.

Elmotoo October 04, 2008

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