Ethiopian Spicy Chicken Stew
Spicy chicken stew is one of the main elements of ethiopian cooking.
Steps
Remove skin , fat and trim the end bones from the chicken pieces.
Wash the pieces three times in cold water with piece of lemon / lime.
Soak in fresh cold water with fresh sliced pieces of limes / lemons and a pinch of salt.
In medium pot cook the onion using two cups of water by adding one tablespoon each time until the onion is golden brown and soft.
Add one cup of water to the cooked onion , bebere , garlic , black cumin , red wine , and stir it well for 10 minutes.
Add the purified butter and mix it very well.
Remove lime / lemon and rinse the chicken pieces with fresh water and pat dry.
Make 2 one inch slits very lightly on each piece.
Add the pieces to the stew.
Add three cups of water.
Cover the lid and stir the stew more often.
After 15 minutes add the rest of the spices - false cardamom , black pepper and salt.
Mix them well.
Cook it for another 30 minutes.
Remove from heat.
Meanwhile , boil the eggs for 15 minutes.
Remove the shell.
Add the hard-boiled eggs.
Ingredients
chicken drumsticks, red onions, red chili powder, clarified butter, garlic cloves, garlic powder, black cumin, red wine, cardamom powder, black pepper, water, limes, salt, eggs