Ingredients
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1 (3 lb) roasting chickens (cut into pieces, rinsed and patted dry)
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3 tablespoons vegetable oil
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2 tablespoons butter
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4 garlic cloves, minced
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1 inch fresh ginger, peeled, finely chopped
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1/4 cup berbere
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1 1/2 cups chicken stock
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2 tablespoons lime juice
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4 hard-boiled eggs, sliced for garnish
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2 large onions, sliced
Instructions
- Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
- In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
- Add berbere and saute the mixture over low heat until it browns.
- Add chicken stock and lime juice, simmer 3-4 minutes.
- Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
- Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.