Niter Kibbeh Infused Curry Chicken

Ingredients

• 2 lbs Chicken thighs, bone-in and skinless, cut into bite-sized pieces
• 4 tbsp Niter Kibbeh (Ethiopian spiced clarified butter)
• 3 tbsp Jamaican Curry Powder (preferably Betapac or similar)
• 1 large Yellow onion, finely diced
• 6 cloves Garlic cloves, minced into a paste
• 2 tbsp Fresh ginger, grated
• 1 whole Scotch Bonnet pepper, pierced but kept whole
• 4 sprigs Fresh thyme sprigs
• 2 medium Yukon Gold potatoes, peeled and cubed
• 2 cups Chicken stock, low sodium
• 5 berries Pimento berries (Allspice), crushed
• 0.5 tsp Berenere spice blend(optional)

Instructions

1. 1

   Season the chicken with 1 tablespoon of curry powder and salt, then marinate for at least 2 hours to allow the spices to penetrate the bone.

2. 2

   In a heavy-bottomed Dutch oven, melt the Niter Kibbeh over medium heat until it begins to shimmer and the aroma of the infused spices (besobela and koseret) is released.

3. 3

   Bloom the remaining 2 tablespoons of curry powder in the hot Niter Kibbeh for 60 seconds, stirring constantly to prevent burning while developing a deep, nutty base.

4. 4

   Add the chicken pieces to the pot in batches, searing them until golden brown on all sides, ensuring the spiced butter coats every crevice.

5. 5

   Stir in the onions, garlic, ginger, and pimento berries, sautéing until the aromatics are translucent and have deglazed the brown bits from the bottom of the pot.

6. 6

   Pour in the chicken stock and add the whole Scotch Bonnet, thyme sprigs, and potato cubes; bring to a gentle simmer.

7. 7

   Cover and braise on low heat for 35-45 minutes until the chicken is tender and the potatoes have naturally thickened the sauce into a rich gravy.

8. 8

   Remove the Scotch Bonnet and thyme stems before serving, and finish with a tiny dollop of fresh Niter Kibbeh for a glossy, aromatic sheen.