Much of Ethiopia's cuisine is in the form of stews or wats. These stews are generally paired with a type of flatbread that acts as a serving utensil. For tonight's meal, take your family on a faraway journey to Africa with an authentic chicken stew. Although it takes a little over an hour to prepare, it's simple to make. Serve with a cold beer or sweet Riesling to counteract the spiciness. To travel to Ethiopia in the comfort of your very own kitchen,
3 lb chicken pieces
1/3 cup butter
1 large clove garlic, minced
3 oz. tomato paste
1/2 teaspoon black pepper
1/3 cup peanut butter
1/2 cup chicken stock
2 onions, chopped
1 hard boiled egg per person
1 teaspoon berbere seasoning
flatbread, optional for serving
1 teaspoon ground ginger
3 tablespoon cayenne pepper
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
- Make berbere seasoning, mix and store in an airtight container.
- Remove skin from chicken, and score chicken meat so that sauce can penetrate meat.
- Melt butter in large pot. Saute the onions and garlic for 5 minutes.
- Add berbere, and then the tomato paste. Simmer 15 minutes.
- Stir in the chicken one piece at a time, stirring so the chicken gets well coated.
- Simmer about 20 minutes.
- Take out some liquid, stir the peanut butter into the liquid, and then return all to the pot. Stir.
- Lightly score the eggs, and gently place in the pot. Cover and continue cooking for 15 more minutes until chicken is done. Serve with flatbread if desired. This will keep in the fridge for several days or can be frozen and reheated.