Fiery Ethiopian Chicken Stew: Spiced to Perfection!

Hot and Spicy Ethiopian Chicken Stew 🍗🌶️

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 12

Description:

This Hot and Spicy Ethiopian Chicken Stew is a vibrant, flavorsome dish perfect for feeding a crowd. With its rich blend of spices and tender chicken, it’s a hearty meal that promises to delight your taste buds. This recipe offers a tantalizing glimpse into Ethiopian cuisine, showcasing the bold flavors and aromatic ingredients that define it. While traditionally served with injera, a sourdough flatbread, you can also enjoy it with rice or crusty bread to soak up every last bit of the delicious sauce.

Ingredients:

• 12 chicken pieces
• 8 onions
• 1 head of garlic
• 1 piece of ginger
• 1/4 cup chili powder (bere)
• 1 cup butter
• 1 – 1 1/2 cups hot water (as needed)
• 12 hard-boiled eggs
• Salt and pepper to taste

Instructions:

1. Prepare the Onion Base:

   • Begin by cooking the onions over low heat in a dry pan, stirring constantly until all the water evaporates.
   • Continue cooking until the onions are slightly browned, then add the butter.
   • Cook for an additional 15-20 minutes over low heat, adding 1 tablespoon of hot water at a time to prevent sticking. The mixture should become somewhat pasty in texture.

2. Infuse with Spice:

   • Stir in the chili powder (bere), ensuring it’s well incorporated into the onion mixture. If it appears too dry, add more hot water as needed.
   • Cook the spiced onion mixture for 30-45 minutes, stirring frequently and adding hot water as necessary to maintain a smooth consistency. Avoid browning the mixture, as it can cause the chili powder to become bitter.

3. Add Aromatic Flavors:

   • Once the onion mixture is fragrant and well-cooked, add minced garlic and grated ginger. Allow the flavors to meld together by simmering for an additional 15 minutes, adding water as needed to prevent sticking.

4. Prepare the Chicken:

   • While the sauce is simmering, wash the chicken pieces thoroughly and soak them in salted lemon water. This helps to remove any impurities and tenderizes the meat.
   • After soaking, squeeze each chicken piece to remove excess moisture, then make small slits in the meat to allow the sauce to penetrate.

5. Combine and Simmer:

   • Add the prepared chicken pieces to the simmering sauce, ensuring they are coated evenly. Cook until the chicken is tender, approximately 30 minutes, stirring occasionally to prevent sticking.
   • Season with salt and pepper to taste just before removing from the stove, adjusting the seasoning according to your preference.

6. Serve and Enjoy:

   • Garnish the stew with hard-boiled egg wedges, adding one egg per serving for an extra touch of flavor and protein.
   • Serve the Hot and Spicy Ethiopian Chicken Stew hot, accompanied by plenty of injera or your favorite bread to soak up the delicious sauce.

Nutritional Information (Per Serving):

• Calories: 597.7
• Fat: 38.7g
• Saturated Fat: 21.7g
• Cholesterol: 293.3mg
• Sodium: 403.5mg
• Carbohydrates: 56.1g
• Fiber: 9.8g
• Sugar: 15g
• Protein: 13.9g

Notes:

• Feel free to adjust the level of spiciness by increasing or decreasing the amount of chili powder according to your preference.
• This stew can be made ahead of time and reheated gently before serving, allowing the flavors to develop even further.
• Experiment with different cuts of chicken or even other meats to suit your taste preferences. The robust flavors of the sauce complement a variety of proteins.