Ingredients
Scale
- 4 medium red onions
- 4 pounds chicken (skinless)
- 3/4 to 1 cup vegetable oil
- 2 tablespoons kibbeh (Ethiopian spiced butter)
- 2 tablespoons tomato paste (optional)
- 6 hard-boiled eggs
- 2 tablespoons minced garlic
- 2 tablespoons grated ginger
- 1/4 cup water
- Salt (to taste)
- 1/2 cup berbere spice
Instructions
- Clean the chicken by soaking it in vinegar mixed with water; rinse thoroughly.
- Boil eggs until hard-boiled, peel them, and set aside.
- Finely dice onions and cook in a large pot over low heat for 30-40 minutes until light pink.
- Add vegetable oil, garlic, ginger, salt, and berbere spice; stir well.
- Mix in kibbeh and tomato paste if using.
- Optionally, slash each chicken piece for better flavor absorption; add to the pot.
- Pour in water and simmer on medium heat for 30-40 minutes until thickened and chicken is tender.
- Stir in boiled eggs and cook together for an additional 15-20 minutes.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Stewing
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg