Name: Spicy Ethiopian chicken stew
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: African
Ingredients: 45 ml cayenne pepper; 60 ml paprika; 5 ml ginger ground; 5 ml cardamom ground; 5 ml nutmeg ground; 5 ml coriander ground; 2.5 ml cinnamon ground; 2.5 ml cloves ground; 2.5 ml fenugreek seeds; 2.5 ml allspice ground; 30 ml salt; 12 chicken drumsticks; 30 ml lemon juice; 120 ml butter; 3 onion minced; 30 ml garlic cloves, minced; 15 ml fresh ginger minced; 60 ml berbere spice mix; 500 ml stock chicken; 4 eggs hard-boiled, peeled

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Ingredients (20)

BERBERE SPICE MIXTURE:

45 ml	cayenne pepper
60 ml	paprika
5 ml	ginger — ground
5 ml	cardamom — ground
5 ml	nutmeg — ground
5 ml	coriander — ground
2.5 ml	cinnamon — ground
2.5 ml	cloves — ground
2.5 ml	fenugreek seeds
2.5 ml	allspice — ground
30 ml	salt

STEW:

12	chicken — drumsticks
30 ml	lemon juice
120 ml	butter
3	onion — minced
30 ml	garlic — cloves, minced
15 ml	fresh ginger — minced
60 ml	berbere spice mix
500 ml	stock — chicken
4	eggs — hard-boiled, peeled

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Method:

Berbere spice mixture:

Heat a large, heavy pan or saucepan. Add all the spices up and roast over low heat for about 10 minutes, stirring, to prevent burning.
Remove from the heat, cool and store in a glass jar with a lid.

Stew
Make a few pricks in each chicken piece, drizzle with the lemon juice and leave aside.
In a large pot melt the butter and fry the onions, garlic and ginger over medium heat for about 20 minutes, stirring occasionally and making sure not to burn the onion mixture.
Add the Berbere spice mixture and stir through and then add the chicken stock.
Add the chicken pieces and simmer covered for 40 to 50 minutes.
Season the dish with salt and simmer uncovered for another 15 to 20 minutes until the sauce has reduced to a thick consistency.
Add the peeled, hard-boiled eggs and cook over low heat for a couple of minutes to warm the eggs.
Serve with bread, preferably Ethiopian injera.

Notes
The stew can be made a day or two ahead.
Adjust the salt to taste.
The onions must be chopped very fine, since it thickens the sauce

Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.

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