Ethiopian Spicy Chicken Stew

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 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.