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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Shauna James Ahern'S Ethiopian Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions