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Home  |  Middle Eastern  |  Berbere Ethiopian Spice Blend  |  Ellen's Ethiopian Berbere Stew Recipe

Ellen's Ethiopian Berbere Stew Recipe

Thank you to Ellen Gale for submitting this excellent recipe!

Ethiopian Berbere Chicken Stew

approximately 4 lbs chicken (4 big breasts with ribs, skin removed)
18 oz tomato paste
2 TBS olive oil
6 lb onion finely chopped (or a bit less, maybe 5 1/2 lbs)
1 head of garlic cloves, minced
1 1/4 lb carrots, sliced diagonally in about 1" - 2" pieces
1 package frozen peas
salt and pepper
6 tablespoons berbere spice blend
about 2 cups chicken stock

Remove skin from chicken and score each piece with a knife for good sauce penetration.

In a large dutch oven, heat the olive oil. Saute the onions until barely translucent. Add the garlic and stir into the onions for about a minute. Stir in the berbere spice mix, mixing well, and then the tomato paste. Season with salt and pepper. Simmer about 15 minutes, stirring occasionally.

Add the chicken one piece at a time, taking care to coat well with the sauce. Continue to simmer, adding enough chicken stock to maintain the consistency of a thick soup. Add the sliced carrots about 45 or 50 minutes before chicken is done. When everything is done, add the frozen peas and cook about 2 minutes more.
Ellen's Ethiopian Berbere Stew Recipe

My three Tagines, brazier, spices and Argan oil are all of high quality. The packaging, shipping, and service of all products was excellent. All the spices were fresh and flavorful. I am extremely ... read more

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