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Chicken stew. This is an Ethiopian recipe for a very hot (key words here are hot, toasty, spicy) sort of stew-like stuff. I am posting it in reference to recent discussion on injira, the spongey millet bread upon which wot is eaten. This recipe comes via my Mom who obtained it directly from a foreign student who used to live with us, who is an awesome cook, BTW. This is a chicken version, it can be made with other meats.
- 1 whole chicken — skinned and cut up
- 8 lbs onions — chopped fine
- 1 lb garlic — mashed
- ¼ lb ginger — mashed
- 1 lb butter
- salt — to taste
- pepper — to taste
- nutmeg or cumin — optional
- 1 hard-boiled egg — per person
- berbere (Ethiopian chili powder bere bere, Note: Mommy says nothing else will serve, although chili powder is the closest)
- Cook onion over low heat, not in any fat, for a long time, stirring constantly over very low heat until all the water is evaporated.
- Continue stirring until onions are slightly brown.
- Then add the butter; cook about 15 – 20 minutes still over low heat.
- Add 1 tbsp hot water from time to time (texture should be kind of pasty).
- Add bere bere. If it looks too dry, add hot water and stir.
- Cook it about 30 – 45 minutes - keep stirring frequently.
- Keep adding hot water if necessary.
- Be careful not to let it brown, because chili powder will become bitter.
- Add garlic and ginger and simmer 15 more minutes.
- Add water as needed.
- Meanwhile, with your other set of free hands, wash chicken pieces well, and let stand in salted in lemoned water.
- Then squeeze each piece really hard to get out as much water as possible.
- Then, make little slits in the meat so the sauce will penetrate.
- Cook the meat in the sauce until meat is tender, about 30 minutes.
- Stir from time to time. All this has been uncovered, by the way.
- Add spices to taste just before removing from stove.
- Add 1 hard-boiled egg per person, which have been slit (the eggs, not the people), and cook just long enough to heat through.
- Serve with lots of bread (injera).
- Freezes well.