Spicy Ethiopian Chicken

There's a lot of slicing for this stew. It's nice to get smaller pieces of chicken. Make sure to keep the bones as they release great flavor to the stew. click here for berbere and spicy butter recipes.

• 1 whole chicken with bone, skinned and cut in pieces
• 1 cup red onions, chopped
• 1/2 cup spicy butter
• 1 large or 2 small cloves garlic, minced
• 2 - 3 tablespoons berbere (to your taste)
• 1 - 2 cups water
• Salt and black pepper to taste
• 1 tablespoon powdered ginger

METHOD

Cut wings in half. Cut large chicken pieces (breast, thigh) into strips. Set aside.

In a heavy sauté pan, brown onions with spicy butter. When onions are just turning color, add garlic. Stir in berbere. Pour in 1 cup water, stir to combine and put in chicken pieces. Sprinkle with salt and pepper to taste. Stir in ginger. Cook for 20-30 minutes. Check after 10 minutes and add remaining cup of water if necessary.

Serves: 4 - 6

Contributor: Elinoar Moore

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