Cooking Times

30 min
Prep Time
90 min
Cook Time
120 min
Total Time

Ingredients (12 items)

4.00 lbs Whole chicken
cut in pieces
4.00 large Red onions
finely chopped
0.50 cup Berbere spice
0.75 cup Niter kibbeh
spiced butter
8.00 cloves Garlic
minced
2.00 tbsp Ginger
fresh, minced
2.00 tbsp Tomato paste
2.00 cups Chicken stock
0.50 cup Red wine
8.00 Eggs
hard-boiled, peeled
3.00 tbsp Lemon juice
12.00 pieces Injera
teff flatbread

Instructions (8 steps)

1
Dry sauté onions in large pot until soft and caramelized, 20 minutes.
20 minutes
2
Add niter kibbeh, garlic, ginger, and berbere. Cook 5 minutes.
5 minutes
3
Stir in tomato paste and wine. Cook until liquid reduces.
5 minutes
4
Add chicken pieces and stock. Bring to boil.
5
Reduce heat, cover and simmer 45 minutes until chicken tender.
45 minutes
6
Pierce hard-boiled eggs with fork. Add to stew, simmer 15 minutes.
15 minutes
7
Add lemon juice. Adjust salt and berbere to taste.
8
Serve communally on injera spread on large platter.