I really enjoyed my chickpeas and chicken stew lunches last week and I decided to use the berbere, again, this time for a more traditional Ethiopian chicken stew. I do have a giant container after all 🙂 The recipes for this stew call for anywhere from 2 teaspoons to 1 cup of berbere, so I just chose this recipe as a guideline and adjusted the seasoning as I cooked it. I knew 2 teaspoons wouldn’t be enough, but 1 cup seemed a bit too intimidating 🙂 Also, one of the reasons I picked this dish was to use more of my berbere paste, otherwise if I just use teaspoons at a time, I will never finish it!!! 🙂
Ingredients (~4 servings):
- 8 bone-in chicken drumsticks (~2 lbs)
- juice from 1 lemon
- 1 tsp salt
- 2 cups chopped onion
- 2 Tbsps vegetable oil
- 2 cloves garlic, minced
- 1 tsp ginger paste
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/4 cup berbere paste
- 1 plum tomato diced
- 1/2 cup red wine (I used a sweet Romanian wine)
- 1/2 cup water
- hard boiled eggs (1 per serving)
Start by marinating the chicken in lemon juice and 1/2 tsp salt. I scored the skin to make it easier to marinate. Place chicken in the fridge while working on the rest of the recipe.
As you can see I failed at finely chopping the onion. I was also planning on using more onion, but I was not even done with the first cup, when tears starting running down my cheeks like crazy. I usually burn a tea light candle on my chopping board, but I think that wouldn’t have been enough for the amount of sulphur compounds this onion generated!
Cook the onion in a dutch oven for a few minutes (no oil!). I used my cobalt Le Creuset pot. Can you believe they’re discontinuing this color? 😦 Stay away from the onion vapors. Your kitchen will smell like onion…a lot 🙂
Add the vegetable oil (or butter or the Ethiopian niter kebbeh) and continue cooking. Add the garlic, ginger, cardamom, nutmeg, salt and berbere. Cook for a few minutes until the spices become fragrant and the berbere gets more brown. Add the diced onion.
This stew was very tasty and not too spicy, so you can definitely add a bit more berbere paste. It was cooked just long enough for the chicken to easily fall off the bone which I always enjoy 🙂 I will definitely make this again, especially if I can find the niter kebbeh at the Ethiopian store. I also want to try to make the injera bread and I have been looking for teff flour in the grocery stores, but I haven’t found any yet. I did find it online, but 5 lbs seemed a bit excessive 🙂
So far I have been enjoying cooking Ethiopian food. I wonder if there are any other Ethiopian dishes I should try. Any suggestions?