Ethiopian 50 min

Berbere Chicken Stew

Name: Berbere Chicken Stew
Total time: 50 min
Yield: 2 servings
Cuisine: Ethiopian
Ingredients: 2 lbs bone-in chicken pieces; 4 tablespoons niter kibbeh or butter; 3 large red onions, finely diced; 5 cloves garlic, minced; 2-inch ginger, grated; 3 tablespoons berbere spice blend; 1 can (14 oz) crushed tomatoes; 4 hard-boiled eggs, pierced with a fork; 1 cup chicken broth; Salt to taste; Injera or rice for serving

high-proteingluten-freedairy-freespicycomfort-food

Ingredientsfor 2

440

Cal

44g

Protein

18g

Carbs

22g

Fat

12 lbs bone-in chicken pieces
24 tablespoons niter kibbeh or butter
33 large red onions, finely diced
45 cloves garlic, minced
52-inch ginger, grated
63 tablespoons berbere spice blend
71 can (14 oz) crushed tomatoes
84 hard-boiled eggs, pierced with a fork
91 cup chicken broth
10Salt to taste
11Injera or rice for serving

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Instructions

1
Heat niter kibbeh over medium heat. Cook onions for 18–20 minutes, stirring often, until very deeply caramelized and almost jammy. This long cook is essential for the depth of doro wat.
2
Add garlic and ginger and cook 3 minutes. Add berbere and cook 3 more minutes until the spices bloom in the fat and the mixture deepens in color.
3
Add crushed tomatoes and broth. Stir well. Add chicken pieces. Cover and simmer on medium-low for 30–35 minutes until chicken is very tender. Add hard-boiled eggs in the last 10 minutes. Season with salt. Serve over injera with a whole egg per person.