Shauna James Ahern'S Ethiopian Chicken Stew Recipe

Name: Shauna James Ahern'S Ethiopian Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons clarified butter; 2 medium red onions, peeled and chopped; 2 cloves garlic, peeled and sliced; One 1 1/2-inch piece fresh ginger, peeled and sliced; 1 tablespoon; 3 whole cloves; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cardamom; 1/4 teaspoon freshly ground black pepper; One 3-pound chicken, cut into breasts, legs, thighs, and wings; 1 large potato (we like to use a purple potato here), peeled and chopped; 1 carrot, peeled and chopped; 1/4 head savoy cabbage, sliced thin; 3 cups chicken stock; 1 lime, juiced; , for serving

Servings: persons

4 tablespoons clarified butter
2 medium red onions, peeled and chopped
2 cloves garlic, peeled and sliced
One 1 1/2-inch piece fresh ginger, peeled and sliced
1 tablespoon
3 whole cloves
1/2 teaspoon kosher salt
1/4 teaspoon ground cardamom
1/4 teaspoon freshly ground black pepper
One 3-pound chicken, cut into breasts, legs, thighs, and wings
1 large potato (we like to use a purple potato here), peeled and chopped
1 carrot, peeled and chopped
1/4 head savoy cabbage, sliced thin
3 cups chicken stock
1 lime, juiced
, for serving

1
Set a Dutch oven over medium-high heat. Add 2 tablespoons of the butter. When the butter is hot, add the red onions and garlic and cook, stirring frequently, until the onions have softened, about 5 minutes.
2
Add the ginger, berbere seasoning, cloves, salt, cardamom, and pepper and cook, stirring frequently, until the smell of the spices fills the room, about 10 minutes.
3
Add the chicken legs, chicken thighs, potato, carrot, cabbage, and half the chicken stock to the Dutch oven. Cook at a slow simmer for 15 minutes.
4
Add the chicken breasts, wings, and the remaining stock to the Dutch oven. Cook until the breasts have reached an internal temperature of 160u00b0F, about 20 minutes more.
5
Finishing the stew. Add the remaining 2 tablespoons butter and lime juice to the stew and stir until it is fully incorporated. Serve with injera bread.

453

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 16 ingredients. The key ingredients include: 4 tablespoons clarified butter, 2 medium red onions, peeled and chopped, 2 cloves garlic, peeled and sliced, One 1 1/2-inch piece fresh ginger, peeled and sliced, and more.

Yes, Shauna James Ahern'S Ethiopian 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.

Shauna James Ahern'S Ethiopian Chicken Stew

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