Ethiopian Spicy Peanut Chicken
From midgelet 12 years agoIngredients
- 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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