Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Ethiopian Chicken Stew

3.5
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
100 min
TOTAL TIME
110 min
SERVINGS
8 servings
Dinner Ethiopian
Ethiopian Chicken Stew
Ingredients
  • 1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces
  • 2 cups water
  • 1/4 cup lemon juice
  • 3 cups chopped Bermuda onion
  • 3 tablespoons butter
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground ginger
  • 1 cup water, or as needed
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 8 hard-boiled eggs, peeled
Instructions
1
Submerge the chicken in a large container filled with 2 cups of water and lemon juice for 10 minutes. Discard the liquid.
2
Place the onion, without any added fat, in a large Dutch oven or heavy cooking vessel over medium-high heat. Sear and stir constantly until it reaches a deep, dark brown color, approximately 20 minutes. Introduce the butter, cayenne pepper, paprika, black pepper, and ginger into the mixture, stirring well to combine. Then, add 1 more cup of water to the pot and gently fold in the drained chicken, ensuring it's fully incorporated. Cover the pot and decrease the heat to low. Allow the mixture to simmer until the chicken is tender, roughly 1 hour. If a thicker stew is preferred, whisk flour with 2 tablespoons of water and stir it into the pot; continue to simmer until it thickens, around 2 minutes. Stir in eggs and cook, stirring constantly, until heated through, approximately 10 minutes longer.