Description
I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.
Ingredients
- 1 cup butter, divided
- 1 onion, chopped
- 2 ½ cups water, divided
- 1 (6 ounce) can tomato paste
- ¾ cup berbere seasoning
- 1 teaspoon chopped garlic
- ½ teaspoon ground ginger
- 4 skinless, boneless chicken breasts, cubed
- ⅓ cup sweet white wine
- ½ teaspoon ground cardamom
- ½ teaspoon freshly ground black pepper
- 4 hard-boiled eggs
Instructions
- Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent
- 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot
- about 2 minutes. Stir in remaining butter
- berbere
- garlic
- and ginger. Adjust heat to low and cook until mixture thickens to paste consistency
- 20 to 30 minutes.
- Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency
- about 45 minutes.
- Stir white wine
- cardamom
- and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly
- about 15 minutes more.
Prep Time: 10 mins
Cook Time: 1 hr 27 mins
Total Time: 1 hr 37 mins
Servings: 4