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| 2-3 | lbs | chicken | |
| 9 | ounces | tomato paste | |
| 3 | sticks | butter | |
| 10 | Hard | egg, hard-boiled | slightly scored |
| 3 | pounds | onion | fine chopped |
| 2 | cloves | garlic | peeled and minced |
| 1 | teaspoon | black pepper | ground |
| 3 | tablespoon | berbere | heaping |
Remove skin from the chicken and score each piece slightly with a knife so the sauce can penetrate.
In a large stew pot, melt the butter, then sauté the onions and garlic for five minutes. Add berbere, followed by tomato paste, stirring occasionally while the mixture simmers about 15 minutes. A piece at a time, stir in the chicken, coating well with the sauce.
Continue to simmer, adding enough water to maintain the consistency of a thick soup. When chicken is half done, after about 20 minutes, put in the hard boiled eggs. Cover and continue cooking until the chicken is tender.
The dish is ready when the oil has risen to the top. Add black pepper and let sit until slightly cooled.
Serve with injera.
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One thing I noticed when I first attended college was how much I missed home-cooked meals. The spine-tingling aromas, the delicious taste you experienced after every bite of food and how full you we’re after your second helping of dinner. ...
Very good! I cut the recipe in half and it came out great. The flavor of the sausage mixed well with the kraut. The sausage was so tender it melted in your mouth. For sausage and kraut lovers, I highly recommend it.