This is an Ethiopian chicken stew
Ingredients
- 1 chicken
- 1 tsp salt
- the juice of 1 lemon
- 3 yellow onions
- 2 tablespoons of butter
- 2 tbsp tomato paste
- 2-4 tsp berbere (Ethiopian spice mix) Recipe HERE
- 3-4 dl water or half water and half dry white wine
- 4 hard-boiled eggs
Do this
1. Cut the chicken into 8-10 pieces. Put the pieces in a bowl and season with salt and lemon juice. Leave the chicken pieces in the fridge for at least 30 minutes. Cook the eggs hard-boiled
2. Peel and chop the onions. Melt the butter in a saucepan and add the onion. Let it sizzle for a few minutes. Stir in tomato puree and berbere and dilute with water.
3. Add the chicken pieces and cook the pot with the lid on for 30 – 40 minutes. (If necessary, redden the sauce with wheat flour stirred in a little cold water). Peel the eggs and put them in the pot, Cook for another 5 minutes.
Serve with boiled rice, Injera (a thin bread) Recetpt HERE
