Rich, warming, and full of bold Ethiopian-inspired flavor, this Berbere Chicken Stew combines tender chicken with onions, tomatoes, and Zamouri Spices Berbere. Hard-boiled eggs are added near the end for a hearty dish that's especially delicious served with injera, rice, or your favorite flatbread.

Serves 4–6

Ingredients

• 2 lbs chicken thighs and/or drumsticks
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons Zamouri Spices Berbere
• 2 tablespoons tomato paste
• 1 (14 oz) can crushed tomatoes
• 1½ cups chicken broth or water
• 4 hard-boiled eggs, peeled
• Salt to taste
• Fresh cilantro for garnish, optional

Instructions

1. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Brown the chicken on both sides, working in batches if necessary. Remove the chicken and set aside.
2. Reduce the heat to medium. Add the onion to the same pot and cook until soft and beginning to caramelize.
3. Add the garlic and cook for about 1 minute.
4. Stir in the Zamouri Spices Berbere and tomato paste. Cook for 1–2 minutes, stirring frequently, to allow the spices to bloom.
5. Add the crushed tomatoes and chicken broth. Stir well, scraping up any flavorful browned bits from the bottom of the pot.
6. Return the chicken to the pot. Bring to a gentle simmer, cover, and cook over low heat for approximately 35–45 minutes, or until the chicken is tender and cooked through.
7. Add the peeled hard-boiled eggs during the final 10–15 minutes of cooking, gently spooning some of the sauce over them.
8. Taste and add salt as needed. Garnish with fresh cilantro if desired.

Serve hot with injera, rice, or flatbread for soaking up the rich Berbere sauce.

Cook's Note: Berbere develops even more flavor as it sits, making this an excellent make-ahead dish. Refrigerate leftovers and enjoy the next day when all those warm, spicy flavors have had even more time to mingle.