Hot And Spicy Ethiopian Chicken

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 12 chicken pieces (legs and thighs are good)
• 8 lbs onions, finely chopped
• 1 lb of mashed garlic
• 1/4 lb mashed ginger
• 1 cup ethiopian chili powder (chili powder is your closest substitute, but ideally you want the real thing)
• 1 -1 1/2 lb butter
• salt and pepper
• 12 hard-boiled eggs

Recipe

• 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 continue stirring until onions are slightly brown, then add the butter.
• 3 cook about 15-20 minutes still over low heat, adding 1 tablespoon hot water from time to time.
• 4 the texture should be kind of pasty.
• 5 now add the bere or chili powder.
• 6 if it looks too dry, add hot water and stir.
• 7 cook it about 30-45 minutes- keep stirring frequently.
• 8 keep adding hot water if necessary.
• 9 be careful not to let it brown, because chili powder will become bitter.
• 10 add garlic and ginger and simmer 15 more minutes.
• 11 add water as needed.
• 12 meanwhile, with your other set of free hands, wash chicken pieces well, and let stand in salted in lemoned water.
• 13 then squeeze each piece really hard to get out as much water as possible.
• 14 then, make little slits in the meat so the sauce will penetrate.
• 15 cook the meat in the sauce until the meat is tender, about 30 minutes.
• 16 stir from time to time.
• 17 add salt and pepper to taste just before removing from stove.
• 18 add 1 hard-boiled egg per person, cut into wedges.
• 19 serve with lots of bread (injera).