Ethiopian food is unique in its flavors, being spiced with chiles rather than curry. When you have a chance to eat at an Ethiopian restaurant, go with several people and order different dishes - and make sure to include Ethiopian Chicken Stew. You will find that the meal includes Injera Bread, which is used to scoop up the food, rather than using forks. Be sure to serve the stew with Injera Bread when you make it.
6 pounds chicken pieces, skin removed
½ cup butter
½ cup vegetable oil
4 cloves garlic. minced
3 cups minced onion
1 can (6 ounces) tomato paste
¼ cup Berbere Paste
1 teaspoon salt
¾ teaspoon freshly ground black pepper
8 hard-boiled eggs, shells removed
Pierce each piece of chicken with a fork several times.
Heat the butter and vegetable oil in a large, heavy casserole; add the garlic and onion and sauté for 2 minutes. Then add the tomato paste, berbere, salt, and pepper and simmer, stirring occasionally, for 5 minutes.
Add the chicken pieces and toss to coat with the sauce. Add just enough water to barely cover the chicken, bring the mixture to a boil, cover, reduce the heat and simmer for 30 minutes.
Add the hard-boiled eggs and simmer for 20 minutes, keeping the liquid at the consistency of a thick soup. If the mixture gets too tick, add water.
Cut the eggs in half, return them to the stew, and serve immediately.
Yield : 8 to 10 servings
Heat Scale : Medium
country : Ethiopia
course : poultry dish
source : Flavors of Africa Cookbook : Spicy African Cooking - From Indigenious Recipes to Those Influenced by Asian and European Settlers / Dave DeWitt, Mary Jane Wilan and Melissa T. Stock