Time 2h40m Number Of Ingredients 15 Steps:
Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes. Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally. Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally. Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally. Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally. Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes. Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.
Time 1h Yield 4 to 6 servings Number Of Ingredients 18 Steps:
Heat the oven to 350 degrees and rub the chicken with the lemon juice and vinegar. Put the chicken in a rimmed baking sheet and bake, discarding the juices after 20 minutes, then draining again after 10 more minutes. Remove meat from oven and set aside. As the chicken cooks, put the onions, ginger and garlic in a food processor with a steel blade and finely chop until almost ground, leaving a bit of texture. Heat oil in a deep skillet over medium heat. Add the onion mixture and simmer, stirring frequently, about 20 minutes or until the onions have turned golden. Then stir in 1 tablespoon of the chile powder, the sweet paprika, ginger, coriander, cardamom, thyme, fenugreek, salt and pepper. Cook for a few minutes, taste the sauce, and if you prefer more bite, add more chile. Add the chicken and simmer, covered, for about 15 more minutes, adding as much as a cup of water to reach the consistency of a thick sauce. Add more salt and pepper, if desired. Serve with injera, pita, naan or rice and, if you wish, hard-boiled eggs.
Time 1h37m Yield 4 Number Of Ingredients 12 Steps:
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.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 18 Steps:
For the berbere:. Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice. Set the red pepper sauce aside. For the chicken:. In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown. Stir in the red pepper sauce, turmeric, and 1 tsp salt. Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat. Cover and simmer about 30 minutes. Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often. Skim off the fat, and serve with Ethiopian Flat Bread.
Time 27m Yield 2 serving(s) Number Of Ingredients 8 Steps:
Combine first 3 ingredients in small bowl. Sprinkle chicken on both sides. Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes on each side. Transfer to plate. Melt remaining 1 tablespoon butter in same skillet. Add onion and sauté for 3 minutes. Add ginger and sauté for 1 minute. Return chicken to skillet. Add 1 cup water and bring up to a boil. Reduce heat to medium-low; cover and simmer until the chicken is cooked through, for about 7 minutes. Transfer chicken to 2 plates and cover with foil. Increase heat to boil and boil sauce until slightly thickened, for about 7 minutes. Season salt with salt and pepper. Spoon over chicken.
Time 1h Yield 4 Number Of Ingredients 6 Steps:
Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil, and cook for 20 minutes. Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet. Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking.
