Hot And Spicy Ethiopian Chicken

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This is a stew like recipe, fit to feed a crowd. I've never tried it, but it looked so interesting i couldn't resist sharing. You could use zaar to scale this recipe down, and i'm told other meats work in this dish as well as chicken.

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Steps

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Cook onion over low heat , not in any fat , for a long time , stirring constantly over very low heat until all the water is evaporated.

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Continue stirring until onions are slightly brown , then add the butter.

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Cook about 15-20 minutes still over low heat , adding 1 tablespoon hot water from time to time.

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The texture should be kind of pasty.

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Now add the bere or chili powder.

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If it looks too dry , add hot water and stir.

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Cook it about 30-45 minutes- keep stirring frequently.

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Keep adding hot water if necessary.

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Be careful not to let it brown , because chili powder will become bitter.

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Add garlic and ginger and simmer 15 more minutes.

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Add water as needed.

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Meanwhile , with your other set of free hands , wash chicken pieces well , and let stand in salted in lemoned water.

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Then squeeze each piece really hard to get out as much water as possible.

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Then , make little slits in the meat so the sauce will penetrate.

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Cook the meat in the sauce until the meat is tender , about 30 minute.

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Ingredients

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chicken pieces, onions, garlic, ginger, chili powder, butter, salt and pepper, hard-boiled eggs