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.
My Private Note
Units: US | Metric
- 1Cook onion over low heat, not in any fat, for a long time, stirring constantly over very low heat until all the water is evaporated.
- 2Continue stirring until onions are slightly brown, then add the butter.
- 3Cook about 15-20 minutes still over low heat, adding 1 tablespoon hot water from time to time.
- 4The texture should be kind of pasty.
- 5Now add the bere or chili powder.
- 6If it looks too dry, add hot water and stir.
- 7Cook it about 30-45 minutes- keep stirring frequently.
- 8Keep adding hot water if necessary.
- 9Be careful not to let it brown, because chili powder will become bitter.
- 10Add garlic and ginger and simmer 15 more minutes.
- 11Add water as needed.
- 12Meanwhile, with your other set of free hands, wash chicken pieces well, and let stand in salted in lemoned water.
- 13Then squeeze each piece really hard to get out as much water as possible.
- 14Then, make little slits in the meat so the sauce will penetrate.
- 15Cook the meat in the sauce until the meat is tender, about 30 minutes.
- 16Stir from time to time.
- 17Add salt and pepper to taste just before removing from stove.
- 18Add 1 hard-boiled egg per person, cut into wedges.
- 19Serve with lots of bread (injera).
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Nutritional Facts for Hot and Spicy Ethiopian Chicken
Serving Size: 1 (448 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 597.7
- Calories from Fat 348
- Total Fat 38.7 g
- Saturated Fat 21.6 g
- Cholesterol 293.3 mg
- Sodium 403.5 mg
- Total Carbohydrate 56.0 g
- Dietary Fiber 9.7 g
- Sugars 14.9 g
- Protein 13.9 g
The following items or measurements are not included: