Ethiopian Berbere Chicken Stew Recipe
2 lbs Chicken
9 oz Tomato paste
3 Sticks Butter
10 Hard boiled eggs slightly scored
3 lb Onion fine chopped
2 lg Cloves garlic minced (or 2 -tsp. powder)
1 tsp Ground black pepper (Order in box below)
3 Tbs Berbere Spice Blend(Order in box below)
Pita Bread (to serve with)
Remove skin from the chicken and score each piece slightly with a knife for
good sauce can penetration.
In a large stew pot, melt the butter, then sauté the onions and garlic
for five minutes. Add berbere, followed by tomato paste, stirring occasionally
while the mixture simmers… about 15 minutes. Stir the chicken in one piece
at a time, taking care to coat well with the sauce.
Continue to simmer, adding enough water to maintain the consistency of a thick
soup. When chicken is half done, after about 20 minutes, put in the hard-boiled
eggs. Cover and continue cooking until chicken is tender. The dish is ready
when the oil has risen to the top. Add black pepper and let sit until slightly
cooled.
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