Hot and Spicy Ethiopian Chicken

Time

Prep 30 min · Cook 90 min · 120 min total

Difficulty

medium

1. 1

   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.

2. 2

   Continue stirring until onions are slightly brown, then add the butter. Cook about 15-20 minutes still over low heat, adding 1 tablespoon hot water from time to time.

   20 min
3. 3

   The texture should be kind of pasty. Now add the bere or chili powder. If it looks too dry, add hot water and stir.

4. 4

   Cook it about 30-45 minutes- keep stirring frequently. Keep adding hot water if necessary.

   45 min
5. 5

   Be careful not to let it brown, because chili powder will become bitter. Add garlic and ginger and simmer 15 more minutes.

6. 6

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

7. 7

   Then squeeze each piece really hard to get out as much water as possible. Then, make little slits in the meat so the sauce will penetrate.

8. 8

   Cook the meat in the sauce until the meat is tender, about 30 minutes. Stir from time to time.

   30 min
9. 9

   Add salt and pepper to taste just before removing from stove. Add 1 hard-boiled egg per person, cut into wedges. Serve with lots of bread (injera).

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.