Ethiopian Chicken Stew

Hans Wressnigg Leave a Comment

Ethiopian Chicken Stew
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Ethiopian food is unique in its flavors and is flavored with chiles rather than curry.  When you have a chance ot eat at an Ethiopian restaurant, go with several people and order different dishes, and make sure to include Ethiopian Chicken Stew.  You will find the mean includes Injera Bread that is used to scoop up the food, rather than forks.  Serve the stew the same way when you make it.

Ingredients


  • 6 pounds chicken pieces, skin removed
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 4 cloves garlic, minced
  • 3 cups minced onion
  • 6 ounce can tomato paste
  • 1/4 cup Berbere
  • 3/4 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 8 hard boiled eggs, shells removed


Instructions


Pierce each piece of chicken with a for several times.

Heat the butter and vegetable oil in a large, heavy casserole and add the garlic and onion and saute for 2 minutes.  Then, add the tomato paste, berbere, salt, and pepper and simmer, stiring occasionally for 5 minutes.

Add the chicken pieces and toss to coat with the sauce.  Add just enough water to barely cover the chicken, bring the mixture to a boil, cover, reduce the heat to a simmer, and simmer for 30 minutes.

Add the hard-boiled eggs and simmer for 20 minutes, keeping the liquid to a consistency of a thick soup.

Cut eggs in half and serve immediately

Servings
8 to 10
Servings
8 to 10
Ethiopian Chicken Stew
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ethiopian food is unique in its flavors and is flavored with chiles rather than curry.  When you have a chance ot eat at an Ethiopian restaurant, go with several people and order different dishes, and make sure to include Ethiopian Chicken Stew.  You will find the mean includes Injera Bread that is used to scoop up the food, rather than forks.  Serve the stew the same way when you make it.

Ingredients


  • 6 pounds chicken pieces, skin removed
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 4 cloves garlic, minced
  • 3 cups minced onion
  • 6 ounce can tomato paste
  • 1/4 cup Berbere
  • 3/4 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 8 hard boiled eggs, shells removed


Instructions


Pierce each piece of chicken with a for several times.

Heat the butter and vegetable oil in a large, heavy casserole and add the garlic and onion and saute for 2 minutes.  Then, add the tomato paste, berbere, salt, and pepper and simmer, stiring occasionally for 5 minutes.

Add the chicken pieces and toss to coat with the sauce.  Add just enough water to barely cover the chicken, bring the mixture to a boil, cover, reduce the heat to a simmer, and simmer for 30 minutes.

Add the hard-boiled eggs and simmer for 20 minutes, keeping the liquid to a consistency of a thick soup.

Cut eggs in half and serve immediately

Servings
8 to 10
Servings
8 to 10
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