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Prep 30 mins
Cook 1 hr 30 mins
This is a stew like recipe, fit to feed a crowd. I've never tried it, but it looked so interesting I couldn't resist sharing. You could use Zaar to scale this recipe down, and I'm told other meats work in this dish as well as chicken.
- Cook onion over low heat, not in any fat, for a long time, stirring constantly over very low heat until all the water is evaporated.
- Continue stirring until onions are slightly brown, then add the butter.
- Cook about 15-20 minutes still over low heat, adding 1 tablespoon hot water from time to time.
- The texture should be kind of pasty.
- Now add the bere or chili powder.
- If it looks too dry, add hot water and stir.
- Cook it about 30-45 minutes- keep stirring frequently.
- Keep adding hot water if necessary.
- Be careful not to let it brown, because chili powder will become bitter.
- Add garlic and ginger and simmer 15 more minutes.
- Add water as needed.
- Meanwhile, with your other set of free hands, wash chicken pieces well, and let stand in salted in lemoned water.
- Then squeeze each piece really hard to get out as much water as possible.
- Then, make little slits in the meat so the sauce will penetrate.
- Cook the meat in the sauce until the meat is tender, about 30 minutes.
- Stir from time to time.
- Add salt and pepper to taste just before removing from stove.
- Add 1 hard-boiled egg per person, cut into wedges.
- Serve with lots of bread (injera).
I've made this several times and everyone love it. The onions become very sweet. I was a little worried at First about the hardboiled eggs, but they really do add a nice touch. I've also use pealed shrimp in place of the chicken. Both are amazing. Its worth the long cooking time.