This is an easy introduction to Ethiopian-style cooking. It's a flavorful and spicy stew that's best enjoyed by scooping up bites with traditional Ethiopian injera bread, which can be found at some African markets.


YIELD
4 servings

TIME
Active Prep: 10 min
Cook: 1 hour

INGREDIENTS

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NOTES

This dish is very spicy. If you like it less spicy, just cut back on the Berbere. You can also make this dish with bone-in chicken parts with the skin removed. Feel free to experiment with beef, tofu or lamb. Any protein works! Also, see our recipe to make your own ghee.



DIRECTIONS

Heat ghee over medium heat in a large pot or Dutch oven. Add onions and garlic, and saute until translucent, about 5 min. Add Berbere, ginger, black pepper, chicken stock and tomato sauce, and simmer for 15 min. Add chicken to pot, stirring to ensure chicken pieces are fully coated, and simmer for 20 min. Remove a small amount of sauce into a bowl and combine it with the peanut butter, stirring until smooth. Return the sauce and peanut butter mixture to the pot. Lightly score the eggs (so they can soak up the sauce) and add them to the pot. Continue simmering until chicken is cooked through, about 10 to 20 min., depending how big your chicken pieces are.



SERVING SUGGESTIONS

With traditional Ethiopian injera bread (or tortillas) and one hard boiled egg per person. Also good on rice.

THANKS TO
Kate Wheeler, Savory Spice – Santa Fe, NM owner

NUTRITION



ITEMS IN THIS RECIPE

23
3.8oz  
$5.30

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