Ingredients Jump to Instructions ↓

  1. 3 tbsp olive oil large chicken , jointed into 8 pieces spiced butter

  2. 4 large onions , peeled and chopped

  3. 3 cm ginger , peeled and grated

  4. 4 cloves garlic , peeled and chopped

  5. 3 tsp berbere paste , (either shop bought or home blend)

  6. 2 tbsp tomato puree

  7. 250 ml chicken stock

  8. 2 tbsp lime juice

  9. 4 eggs , hard boiled, peeled

  10. 1 tsp ground ginger

  11. 1/2 tsp ground cardamom

  12. 1/2 tsp coriander

  13. 1/2 tsp ground fenugreek seeds

  14. 1/2 tsp ground nutmeg

  15. 1/2 tsp cloves

  16. 1/2 tsp ground cinnamon

  17. 1/2 tsp ground allspice

  18. 1 small onion , finely chopped

  19. 2 cloves garlic , crushed

  20. 2 tsp salt

  21. 1 1/2 tsp cups water

  22. 100 g paprika

  23. 1/2 tsp red pepper

  24. 2 tbsp ground black pepper

  25. 2 tbsp vegetable oil

  26. 1 onion

  27. 4 cloves garlic

  28. 3 tbsp ground ginger

  29. 900 g butter

  30. 1 tbsp turmeric

  31. 1 tsp ground cardamom

  32. 1 tbsp ground cinnamon

  33. 3 cloves

  34. 1/2 tsp freshly grated nutmeg

Instructions Jump to Ingredients ↑

  1. Method 1. Heat the olive oil in a large casserole dish and add the chicken. Once it has turned a golden brown, spoon out the pieces and set aside.

  2. Next make the spiced butter: peel and mince the onion and garlic in a blender or grate. In a large saucepan, melt the butter slowly over a medium heat, then bring to the boil and add onion, garlic, ginger, turmeric, cardamom, cinnamon, cloves and nutmeg. Reduce the heat and simmer uncovered for 45 minutes. The milk solids will sink to the bottom of the pan and turn brown, while the butter on top will be clarified and transparent. Strain through a cheesecloth, discarding the solids.

  3. In the same pan add spiced butter, chopped onion, ginger and garlic and gently fry until caramelised and glossy.

  4. Unless using shop bought, next make the berberé: toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice in a dry pan for 1-2 minutes, stirring constantly, then allowing to cool. Combine the toasted spices, onion, garlic, 1 tsp salt, and a little water. Blend in a pestle and mortar or food processor until a smooth paste is formed. In the same pan toast the paprika, red pepper, black pepper and the other teaspoon of salt for 1 minute. Add water and stir to create a smooth liquid. Add the spice paste and stir vigorously. Cook over a low heat for about 10 minutes. Add berberé and heat until fragrant.

  5. Add tomato purée, stock and lime juice and bring to the boil.

  6. Return the chicken to the casserole dish, cover, and simmer slowly for 1 ½ hours, turning the chicken from time to time. If the sauce looks too thick, add more chicken stock, if it is too liquid, remove the lid to allow the juices to reduce to a thicker sauce.

  7. When you are ready to serve, add the peeled hard boiled eggs, coat them well in the sauce then either transfer the stew to a bowl or spoon straight onto injera (Ethiopian pancake) making sure each guest has an egg.


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