Ethiopian Chicken Stew

FOODISTA
13Ingredients
80Minutes
500Calories

Ingredients

US|METRIC
  • 1 chicken (cut up, skin, wash)
  • lemon (1 med., sliced)
  • 6 cups chopped onion
  • 1 stick butter
  • 3 teaspoons Berbere
  • 1 can tomato paste
  • 1 teaspoon curry
  • 1/2 teaspoon cardamom
  • 1 teaspoon ginger
  • 2 teaspoons garlic powder
  • 1/2 teaspoon fenugreek
  • salt (to taste)
  • 1 cup water
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    Directions

    1. Marinate chicken pieces with lemon sliced 30 minutes or overnight. Cook onions in a little water until they're translucent; drain any remaining liquid. Continue cooking and stirring onions as they brown.
    2. When onions are slightly browned, add butter, berbere, tomato paste, and remaining spices. Stir well, add 1/4 cup water, stir. (Don't add too much water at this point because once the chicken has been added, the amount of liquid will increase.) If time allows, let simmer 5 to 10 minutes.
    3. Add chicken pieces, simmer for 30 to 40 minutes. Stir occasionally to prevent burning, but take care not to separate meat from bones. Score hard-boiled eggs several times with the tip of a knife. Push the eggs gently down into the stew. Let stew simmer for another 10 to 20 minutes. Serve on injera or with rice.
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    NutritionView More

    500Calories
    Sodium25% DV590mg
    Fat35% DV23g
    Protein104% DV53g
    Carbs7% DV21g
    Fiber20% DV5g
    Calories500Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol205mg68%
    Sodium590mg25%
    Potassium1080mg31%
    Protein53g104%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber5g20%
    Sugars9g18%
    Vitamin A20%
    Vitamin C45%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.