Ethiopian Spicy Chicken Stew Recipe

Name: Ethiopian Spicy Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken drumsticks, 4 chicken breasts, 4 chicken thighs; 6 cups red onions (thinly chopped) or 6 cups shallots (thinly chopped); 1 1/2 cups red chili powder (berbere); 1 1/2 cups clarified butter (Nitir Kebe); 6 garlic cloves (peeled and minced); 1 teaspoon garlic powder; 1/4 teaspoon black cumin; 1/2 cup red wine (if preferred); 1 teaspoon false cardamom powder; 1/4 teaspoon black pepper; 6 cups water; 2 limes or 2 lemons; salt; 8 eggs

Servings: persons

4 chicken drumsticks, 4 chicken breasts, 4 chicken thighs
6 cups red onions (thinly chopped) or 6 cups shallots (thinly chopped)
1 1/2 cups red chili powder (berbere)
1 1/2 cups clarified butter (Nitir Kebe)
6 garlic cloves (peeled and minced)
1 teaspoon garlic powder
1/4 teaspoon black cumin
1/2 cup red wine (if preferred)
1 teaspoon false cardamom powder
1/4 teaspoon black pepper
6 cups water
2 limes or 2 lemons
salt
8 eggs

1
Remove skin, fat and trim the end bones from the chicken pieces; wash the pieces three times in cold water with piece of lemon/lime; soak in fresh cold water with fresh sliced pieces of limes/lemons and a pinch of salt (10 minutes).
2
In medium pot cook the onion using two cups of water by adding one tablespoon each time until the onion is golden brown and soft (20-25 minutes).
3
Add one cup of water to the cooked onion, bebere(red chili powder), garlic, black cumin, red wine, and stir it well for 10 minutes; add the purified butter and mix it very well (10 minutes);.
4
Remove lime/lemon and rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece (to marinate the chicken pieces); add the pieces to the stew (10 minutes);.
5
Add three cups of water; cover the lid and stir the stew more often. After 15 minutes add the rest of the spices - false cardamom, black pepper and salt; mix them well. Cook it for another 30 minutes. Remove from heat.
6
Meanwhile, boil the eggs for 15 minutes; Remove the shell;.
7
Add the hard-boiled eggs to the chicken stew. Remove the stew from heat.
8
Serve it hot with Injera (Ethiopian flat bread) or with any kind of bread.

1446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 chicken drumsticks, 4 chicken breasts, 4 chicken thighs, 6 cups red onions (thinly chopped) or 6 cups shallots (thinly chopped), 1 1/2 cups red chili powder (berbere), 1 1/2 cups clarified butter (Nitir Kebe), and more.

Yes, Ethiopian Spicy Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ethiopian Spicy Chicken Stew

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