Ethiopian Spicy Chicken Stew Recipes

Steps:

• 1. Drizzle the chicken with lemon juice and sprinkle with salt. Set aside.
• 2. Over medium heat, melt ghee in a dutch oven. Add onion, garlic, ginger, and spices. Saute until onions are tender, about 5 minutes.
• 3. Add water, and bring to a simmer. Add the chicken, turning to coat - return to a simmer for approximately 20 minutes or until chicken is cooked through.
• 4. Uncover and simmer for anothr

Steps:

• Heat the oven to 350 degrees and rub the chicken with the lemon juice and vinegar.
• Put the chicken in a rimmed baking sheet and bake, discarding the juices after 20 minutes, then draining again after 10 more minutes. Remove meat from oven and set aside.
• As the chicken cooks, put the onions, ginger and garlic in a food processor with a steel blade and finely chop until almost ground, leaving a bit of texture.
• Heat oil in a deep skillet over medium heat. Add the onion mixture and simmer, stirring frequently, about 20 minutes or until the onions have turned golden. Then stir in 1 tablespoon of the chile powder, the sweet paprika, ginger, coriander, cardamom, thyme, fenugreek, salt and pepper.
• Cook for a few minutes, taste the sauce, and if you prefer more bite, add more chile. Add the chicken and simmer, covered, for about 15 more minutes, adding as much as a cup of water to reach the consistency of a thick sauce. Add more salt and pepper, if desired.
• Serve with injera, pita, naan or rice and, if you wish, hard-boiled eggs.

Steps:

• 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).
• 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).
• 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);.
• 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);.
• 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.
• Meanwhile, boil the eggs for 15 minutes; Remove the shell;.
• Add the hard-boiled eggs to the chicken stew. Remove the stew from heat.
• Serve it hot with Injera (Ethiopian flat bread) or with any kind of bread.