Chicken Berbere

1. 1

   Brown the chicken thoroughly on high heat in a skillet in some of the fat. Set aside. Don't put too much meat into the skillet at once, or they won't brown.

2. 2

   Fry the onion and garlic in additional fat in a pot on medium heat until it is transparent.

3. 3

   Add berbere pepper and tomato paste and more fat if necessary in order not to burn the berbere.

4. 4

   Stir for a moment, then add chicken, tomatoes, stock and lemon peel.

5. 5

   Let simmer, covered, until the chicken is tender but not over-cooked (15-20 min).

6. 6

   Add salt and pepper to taste.

7. 7

   Garnish with cilantro stems and serve immediately with rice or on flat bread.

No additional tips available.