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    You are in: Home / Recipes / Hot and Spicy Ethiopian Chicken Recipe
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    Hot and Spicy Ethiopian Chicken

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Sackville's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Continue stirring until onions are slightly brown, then add the butter.
    3. 3
      Cook about 15-20 minutes still over low heat, adding 1 tablespoon hot water from time to time.
    4. 4
      The texture should be kind of pasty.
    5. 5
      Now add the bere or chili powder.
    6. 6
      If it looks too dry, add hot water and stir.
    7. 7
      Cook it about 30-45 minutes- keep stirring frequently.
    8. 8
      Keep adding hot water if necessary.
    9. 9
      Be careful not to let it brown, because chili powder will become bitter.
    10. 10
      Add garlic and ginger and simmer 15 more minutes.
    11. 11
      Add water as needed.
    12. 12
      Meanwhile, with your other set of free hands, wash chicken pieces well, and let stand in salted in lemoned water.
    13. 13
      Then squeeze each piece really hard to get out as much water as possible.
    14. 14
      Then, make little slits in the meat so the sauce will penetrate.
    15. 15
      Cook the meat in the sauce until the meat is tender, about 30 minutes.
    16. 16
      Stir from time to time.
    17. 17
      Add salt and pepper to taste just before removing from stove.
    18. 18
      Add 1 hard-boiled egg per person, cut into wedges.
    19. 19
      Serve with lots of bread (injera).

    Ratings & Reviews:

    • on June 18, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2003



    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:

    chicken pieces

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