Recipe

Ethiopian Chicken And Onion Stew Recipe


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Ingredients
  • 1 tsp fresh ground black pepper .
  • 8 c water .
  • 3 skinless chicken breasts, split .
  • 1-1 1/2 c chicken stock .
  • 1 c unsalted butter .
  • kosher salt .
  • 2 tsps minced fresh ginger .
  • 1/4 tsp ground cloves .
  • plain yogurt, for serving .
  • 1 plump garlic clove, minced .
  • 1 tbsp cayenne, plus .
  • 1 lime, quartered .
  • 1 tsp ground cardamom .
  • 1 tbsp ground allspice .
  • cooked rice, for serving .
  • 2 lbs red onions, finely sliced (2 jumbo) .
  • 1 tsp cayenne .
  • 4-6 hard-boiled eggs, peeled & sliced

Directions
  • Step #1 Place split chicken breasts In a large-ish bowl; add lime & water.
  • Step #2 Let stand while you prepare sauce.
  • Step #3 Combine allspice, ginger, pepper & garlic in a mortar & mash to a paste with a pestle or grind in a food processor/blender fitted with the metal blade.
  • Step #4 Add cayenne, cardamom & cloves & mix again set aside.
  • Step #5 Heat a large, deep sauté pan or casserole over med-heat/flame.
  • Step #6 Without using any fat, add onions & stir constantly until some moisture has been released.
  • Step #7 Cook, stirring often, until onions are soft & somewhat golden, 30 to 40 mins.
  • Step #8 If the skillet gets too dry, add 1 to 2 tbsps butter.
  • Step #9 This process is slow, but eventually, onions will take on a golden color.
  • Step #10 Add remaining butter & spice paste & stir constantly until butter melts.
  • Step #11 Keep stirring over med-heat/flame to release flavor of seasonings, 2 to 3 mins.
  • Step #12 Stir in 1/2 c chicken stock & cook for 3 mins.
  • Step #13 Remove chicken pieces from water, shake them dry, & push them into onion mixture.
  • Step #14 Cover up & cook over medium low heat for 7 mins.
  • Step #15 Remove cover, until chicken is tender, uncovered, stir in the another 1/2 c chicken stock & cook, about 35 mins.
  • Step #16 Add more stock if sauce gets too dry.
  • Step #17 (It should be creamy-saucy, not thin & runny.
  • Step #18 ).
  • Step #19 Sprinkle top sauce with salt & more pepper to taste.
  • Step #20 Carefully stir in the eggs, without breaking them up too much or tearing chicken off bone.
  • Step #21 Carefully spoon chicken, sauce & some egg onto heated plates.
  • Step #22 Serves 6.
  • Step #23 Good wine to serve is Cline Cellars Cotes d’Oakly (California: Contre Costa).
  • Step #24 Onions, Onions, Onions.
  • Enjoy the Ethiopian Chicken & Onion Stew recipe

Related Categories

Vegetarian / Vegetarian
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