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2–3 lbs. chicken (thighs and/or drumsticks)
Juice of 1 lemon
Olive oil
3 onions (red & yellow), minced
2 garlic cloves, minced
1" piece of ginger, chopped fine
2–3 tablespoon berbere (or more to taste)
Cumin
Cardamom
Fenugreek
Oregano
Turmeric
Basil
Sweet Paprika
Salt & Pepper
1/2 C. white wine
2 tablespoon honey
6 hard boiled eggs (peeled)
Marinate the chicken in the lemon juice—in the fridge—while you
prepare the remaining ingredients and do the preliminary steps.
Sauté the onions in olive oil until they soften, then add the
ginger and garlic and cook a few minutes until they are aromatic.
Add the berbere and other spices (to taste) and cook until they
too are aromatic (are you detecting a theme here?). Add the
chicken pieces, stirring to coat them with spices, and sauté until
they are lightly cooked.
Add the stock, wine, and honey, as well as a dash of salt and
pepper. Cover the pand and cook 45–60 minutes until the chicken is
tender. Correct the sauce seasoning, adding more berbere if you
like. Add the hard boiled eggs and cook another 10 minutes.
Serve with injera or rice.
Source: Paul
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