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From Dorothy McNett's recipes at www.dorothymcnett.com. This is a spicy chicken stew from Asmara, and adapted for ease in making in a Dutch oven or saute pan. First make the Berbere paste and also hard cook the eggs. Make up a batch of Injera and some lentils to serve with this, or just cook some noodles or rice and serve!
1 3-4 pound chicken, cut into serving pieces (or use breast and thigh pieces)
Wash and dry the chicken pieces. Cut them into manageable serving size pieces or chunks. Rub them with the lemon juice and salt and set them aside at room temperature for about 30 minutes. In Dutch oven or heavy bottomed saute pan, heat the butter and then saute the onions and garlic until tender and just starting to brown. Add the ginger, berbere, wine, and water. Cook and stir several minutes to reduce the mixture to the consistency of heavy cream. Add the chicken pieces, turning to coat them totally with the sauce. Reduce to low, cover and simmer slowly for 20 minutes. Peel the hard cooked eggs, and with the tines of a fork pierce 1/4 inch deep holes over the entire surface of each egg. Add eggs to the stew, turning to coat with the sauce. Cover and gently simmer about 10 minutes or until chicken is done. The eggs will absorb the color of the stew making a beautiful design and presentation. Taste, adding more salt and pepper as desired. Serve over the Injera along with the lentils, or with cooked noodles of choice.
Recipe created 2009-05-26.