Ingredients
Scale
- 4 red onions
- 4 pounds skinless chicken
- 3/4 to 1 cup vegetable oil
- 2 tablespoons kibbeh (Ethiopian spiced butter)
- 2 tablespoons minced garlic
- 2 tablespoons grated ginger
- 1/2 cup berbere spice
- Salt to taste
- 6 hard-boiled eggs
Instructions
- Clean the chicken by soaking it in a vinegar-water mixture. Rinse and drain.
- Hard-boil the eggs; peel and set aside.
- Finely dice the red onions using a knife or food processor.
- In a large pot over low to medium heat, cook the onions until light pink (30-40 minutes).
- Stir in vegetable oil, minced garlic, grated ginger, salt, and berbere spice until well combined.
- Add kibbeh and mix thoroughly.
- Incorporate chicken pieces into the mixture; optionally slash them for better flavor absorption.
- Pour in water and simmer on medium heat for 30-40 minutes until thickened and chicken is tender.
- Gently stir in hard-boiled eggs; cook for an additional 15-20 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 445
- Sugar: 2g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 210mg