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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! It is a very versatile presentation for your dining pleasure!.
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 heat to low, cover and simmer slowly for 20 minutes.
Recipe created 2009-05-26.