Ethiopian Chicken Stew
By: Anonymous
Published: Monday, January 4, 2010 - 6:40am

Ingredients




1 chicken, cut up, skin, wash
1 med. lemon, sliced
6 cups chopped onion
1 stick butter
3 teaspoons berbere
1/2 sm. can tomato paste
1 teaspoon curry
1/2 teaspoon cardamom
1 teaspoon ginger
2 teaspoons garlic powder
1/2 teaspoon fenugreek
Salt to taste
1 cup water

Preparation

1 Marinate chicken pieces with lemon sliced 30 minutes or overnight. Cook onions in a little water until they're translucent; drain any remaining liquid. Continue cooking and stirring onions as they brown. 2 When onions are slightly browned, add butter, berbere, tomato paste, and remaining spices. Stir well, add 1/4 cup water, stir. (Don't add too much water at this point because once the chicken has been added, the amount of liquid will increase.) If time allows, let simmer 5 to 10 minutes. 3 Add chicken pieces, simmer for 30 to 40 minutes. Stir occasionally to prevent burning, but take care not to separate meat from bones. Score hard-boiled eggs several times with the tip of a knife. Push the eggs gently down into the stew. Let stew simmer for another 10 to 20 minutes. Serve on injera or with rice. 4 NOTE: The ingredients and directions in this recipe are meant to guide a beginner. With experience, each cook develops her/his own special touch. Ethiopian food is to be experienced -- from preparation to the last bite! Serves 6.