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Ethiopian Spiced Chicken Stew

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PREP TIME
10 min
COOKING TIME
90 min
TOTAL TIME
100 min
SERVINGS
4 servings
Dinner Ethiopian
Ethiopian Spiced Chicken Stew
Ingredients
  • 1 cup butter, divided
  • 1 onion, chopped
  • 2 1/2 cups water, divided
  • 1 (6 ounce) can tomato paste
  • 3/4 cup berbere seasoning
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon ground ginger
  • 4 skinless, boneless chicken breasts, cubed
  • 1/3 cup sweet white wine
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground black pepper
  • 4 hard-boiled eggs
Instructions
1
Heat a skillet over medium-low heat and melt half a cup of butter. Introduce the onion into the skillet and cook it, stirring occasionally, until it becomes translucent, taking around 5 to 6 minutes.
2
Add half a cup of water and tomato paste to the skillet, stirring until it reaches a hot state, approximately 2 minutes.
3
Combine berbere spice with the remaining half a cup of butter, garlic, and ginger in the skillet. Lower the heat to low and cook until the mixture thickens into a smooth paste consistency, spanning 20 to 30 minutes.
4
Add the remaining two cups of water into the berbere paste and introduce chicken into the mixture. Simmer until the sauce thickens to a desired consistency, taking about 45 minutes.
5
Stir wine, cardamom, and black pepper into the sauce. Introduce hard-cooked eggs into the sauce mixture. Cook until the sauce is slightly reduced, adding approximately 15 minutes more to the cooking time.