Ethiopian Spicy Peanut Chicken
From midgelet 11 years ago
- 30 to make
- Serves 6-8
When I served this I placed a large bowl of this recipe on the table with other Ethiopian dishes. Serve with Injera bread ( a crepe like bread ) to sop/scoop up the sauce and food. My friend who came back from Ethiopia says to lay injera on the plate, add the chicken, crumble the egg with your fingers and use your fingers along with the injera to scoop and eat the food. Read more My other quests used their utensils! See less
Ingredients
- 6 lb chicken pieces ( I cut up into small cubes ) shopping list
- 3/4 cup clarified butter ( I used 1/2 cup ) shopping list
- 1 large clove garlic, minced shopping list
- 1 1/2 tsp (heaping) berbere or to taste- see my separate posted recipe shopping list
- 6 oz tomato paste shopping list
- 1 tsp black pepper shopping list
- 3/4 cup peanut butter ( creamy or crunchy ) shopping list
- 10 oz of chicken stock or as needed for consisitency shopping list
- 2 onions, chopped shopping list
- 1 peeled hard boiled egg/person ( I used 8 ) shopping list
How to make it
- Remove skin from chicken, and score chicken meat so that sauce can penetrate meat.
- Melt butter in large pot.
- Saute the onions and garlic for 5 minutes.
- Add berbere, and then the tomato paste.
- Simmer 15 minutes.
- Stir in the cubed chicken , stirring so the chicken gets well coated.
- Simmer about 20 minutes.
- Take out some liquid, stir the peanut butter into the liquid, and then return all to the pot.
- Stir till a slightly thickened consistency
- Then lightly score the eggs, and gently place in the pot.
- Cover and continue cooking until chicken is done.
- Note: often the cooked chicken is shredded and returned to the pot.
- It's easier to eat that way with Injera bread.
- Note: see my separate recipe for Injera in Group recipes
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