Ethiopian Chicken And Onion Stew

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This is a spicy chicken stew with a red onion and butter sauce that’s garnished with hard cooked eggs. original recipes uses 2 cups butter but this recipe is reduced to 1 cup, and it still results in a very creamy, soft, complex sauce. while berbere, the traditional ethiopian spice mixture is used in this dish, in this recipe it is simulated with a variety of spices.

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Steps

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Place split chicken breasts in a large bowl.

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Add lime and water.

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Let stand while you prepare sauce.

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Combine allspice , ginger , pepper and garlic in a mortar and mash to a paste with a pestle or grind in a food processor fitted with the metal blade.

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Add cayenne , cardamom and cloves and mix again set aside.

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Heat a large , deep saut pan or casserole over medium heat.

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Without using any fat , add onions and stir constantly until some moisture has been released.

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Cook , stirring often , until onions are soft and somewhat golden , 30 to 40 minutes.

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If the skillet gets too dry , add 1 to 2 tablespoons butter.

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This process is slow , but eventually , onions will take on a golden color.

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Add remaining butter and spice paste and stir constantly until butter melts.

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Keep stirring over medium heat to release flavor of seasonings , 2 to 3 minutes.

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Stir in 1 / 2 cup chicken stock and cook for 3 minutes.

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Remove chicken pieces from water , shake them dry , and push them into onion mixture'.

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Ingredients

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skinless chicken breasts, lime, water, ground allspice, fresh ginger, fresh ground black pepper, garlic clove, cayenne, ground cardamom, ground cloves, red onions, unsalted butter, chicken stock, kosher salt, hard-boiled eggs, cooked rice, plain yogurt