A bright version focusing on the traditional lemon juice and salt soak for the chicken pieces.
Hands-free mode with voice commands & timers
No ratings yet
Place the chicken pieces in a large bowl and toss thoroughly with the lemon juice and salt; let marinate for at least 30 minutes to tenderize and clean the meat.
In a large heavy-bottomed pot, cook the minced onions over medium-low heat without oil or butter for 15-20 minutes until they are soft and the moisture has evaporated.
Add the Niter Kibbeh to the onions and stir until melted, then add the Berbere spice and cook for another 10 minutes on low heat, stirring constantly to avoid burning.
Stir in the garlic and ginger, cooking for 2 minutes until fragrant, then slowly pour in the water or stock to create a thick sauce.
Rinse the salt and lemon juice off the chicken pieces briefly, then pat dry and add them to the simmering sauce.
Cover the pot and simmer on low heat for 40-45 minutes, turning the chicken occasionally, until the meat is very tender and the sauce has darkened.
Using a fork, poke small holes in the hard-boiled eggs and nestle them into the sauce during the last 10 minutes of cooking.
Taste for seasoning, sprinkle with Mekelesha if using, and let the stew rest for 10 minutes before serving with Injera.
