Ethopian Spicy Chicken Stew
If you are a foodie and love experimenting different cuisines, than this chicken stew is worth trying. The uniqueness of this recipe lies in the Ethopian berbere spices, which are readily available in the market and can be also made at home. Niter kebbeh is another Ethopian ingredient, a spiced-infused fat or oil, which can also be substituted with butter.
Cooking time: 5 to 7 hours
For the berbere spice mix:
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground fenugreek
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground cloves
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cinnamon powder
- 3 tablespoons crushed red chili
- 1 tablespoon paprika
- 1/2 teaspoon ginger
- 1/2 teaspoon garlic minced
- 3 black cardamoms
For the chicken stew:
- 2 lb chicken, cut into 1 inch cubes
- 3 tablespoons oil
- 2 tablespoons niter kibbeh (or butter)
- 1 onion, small, finely chopped
- 2 garlic cloves, chopped and crushed
- 3 teaspoons berbere spice
- 2 tablespoons tomato paste
- 1/2 teaspoon sugar
- 2 cups chicken broth
- Salt (to taste)
- Toss the given berbere spices in a hot skillet and roast them. Let it cool, then use a grinder to turn it into powder form. Store the left over spices.
- To prepare stew, heat the butter in a slow cooker over high heat and sauté chicken and onions till they turn translucent. Then add rest of the ingredients and mix well.
- Cover and cook on low heat for 5 to 7 hours, and cook until thick.
To serve: Serve with Ethiopian flat bread called Injera or pita bread.
Categories: berbere spice mix, Butter, Chicken, Chicken Broth, Ethopian, Garlic, Hot, Oil, Onion, Salt, Soup & Stew, Sugar, tomato paste