Ethiopian chicken stew


Directions Edit

  1. In a 4-to 6-quart Dutch oven or heavy stewpot.
  2. Brown onion without fat, until quite dark, stirring constantly.
  3. Mix onion, butter / oil, cayenne, paprika, pepper and ginger.
  4. Blend the seasoning into the onions.
  5. Add 1 cup water.
  6. Soak chicken in 2 cups water and ¼ cup lemon juice for 10 minutes.
  7. Drain the water from each piece of chicken.
  8. Add chicken to onion mixture, stirring it through.
  9. Cover.
  10. Simmer over low heat until chicken is tender.
  11. Add more water, if necessary, to bring to stew texture (or if wat is watery, thicken with 2 tablespoons of flour dissolved in 3 tablespoons of water).
  12. Add 8 peeled hard-boiled eggs a few minutes before serving.

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