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).
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