A delicious, spicy, Ethiopian chicken stew
- 8 - 10 whole chicken legs (about 2 pounds)
- 3 teaspoons kosher salt
- 1 Tablespoon fresh lemon juice
- 4 Tablespoons Kitar Kebbeh (spiced Ethiopian butter) You can substitute regular butter, or even better ghee
- 2 Tablespoons olive oil
- 3 cups red onion, sliced (about 1 large onion)
- 2 large clove of garlic, minced
- 1 Tablespoon grated fresh ginger
- 3 Tablespoons berbere spice blend
- 3/4 cup chicken broth
- 3/4 cup Tej (Ethiopian honey wine) you can substitute a white win, like sauvignon blanc or late harvest riesling, - add 1 teaspoon of honey.
- 8 large eggs, hard boiled and peeled - pieced all over with skewer
- Rice and flat bread for serving
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First thing to do is sprinkle 2 teaspoons of salt and the lemon juice on both sides of the chicken legs. Set aside.
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Melt 1 tablespoon of butter with 2 Tablespoons of olive oil in a heavy dutch oven. Add the onions and cook on low, undisturbed, for 2-3 minutes.
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Cover the pot and cook on low for about 45 minutes, stirring occasionally.
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Add the garlic, ginger and 2 Tablespoons of butter. Stir, cover, and cook another 20 minutes. Stir occasionally and take in the amazing aroma.
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Next, add the rest of the butter and salt, and the berbere spice. Stir, cover, and cook for another 20 minutes, stirring occasionally.
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Now add the chicken, broth and wine. Bring it all to a boil, then reduce heat to low, cover and simmer for 45 minutes to an hour - until the chicken is cooked through.
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Add the eggs that have been pierced all over (to encourage this lovely sauce to penetrate), cover and simmer another 15 to 20 minutes.
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Remove the eggs and let them cool a little, then cut them in quarters.
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Serve hot over rice with the eggs. Add some injera on the side and enjoy.
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