Ethiopian Berbere Spiced Curry Chicken

Ingredients

• 2 lbs Chicken thighs, bone-in and skinless
• 2 tablespoons Jamaican Curry Powder
• 1.5 tablespoons Berbere Spice Blend
• 2 large Yellow Onion, finely diced
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 3 tablespoons Niter Kibbeh (Ethiopian spiced butter) or Ghee
• 14 oz Coconut Milk
• 1 cup Chicken Broth
• 3 sprigs Fresh Thyme
• 1 whole Scotch Bonnet Pepper, pierced(optional)
• 1 tablespoon Lemon juice

Instructions

1. 1

   Season the chicken thighs with salt, pepper, and one tablespoon of the Jamaican curry powder; let marinate for 30 minutes.

2. 2

   Heat the Niter Kibbeh or ghee in a large heavy-bottomed pot over medium heat and brown the chicken on both sides, then remove and set aside.

3. 3

   In the same pot, add the onions and sauté for 10-12 minutes until they are soft and starting to caramelize, adding a splash of water if they stick.

4. 4

   Stir in the garlic, ginger, remaining Jamaican curry powder, and the Berbere spice blend, toasting the spices for 2 minutes until fragrant.

5. 5

   Pour in the coconut milk and chicken broth, scraping the bottom of the pot to release any browned bits (fond).

6. 6

   Return the chicken to the pot along with the thyme sprigs and the whole Scotch Bonnet pepper.

7. 7

   Reduce heat to low, cover, and simmer for 35-40 minutes until the chicken is tender and the sauce has thickened significantly.

8. 8

   Remove the Scotch Bonnet and thyme stems, stir in the lemon juice, and serve hot over injera or jasmine rice.