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Prep Time: 10 Minutes Cook Time: 100 Minutes |
Ready In: 110 Minutes Servings: 8 |
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Ethiopian chicken stew. Ingredients:
1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces |
2 cups water |
1/4 cup lemon juice |
3 cups chopped bermuda onion |
3 tablespoons butter |
1/2 teaspoon cayenne pepper |
1 teaspoon paprika |
1/2 teaspoon ground black pepper |
1/4 teaspoon ground ginger |
1 cup water, or as needed |
2 tablespoons all-purpose flour (optional) |
2 tablespoons water (optional) |
8 hard-boiled eggs, peeled |
Directions:
1. Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
2. Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.
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