Recipe Card
10 Min
60 Min
6 Portion
Main Course
Ethiopia
This spicy chicken stew is the national dish of Ethiopia and is often made for special occasions and celebrations. Serve with traditional Ethiopian injera bread, tortillas, or rice.
This dish is very spicy. If you like it less spicy, just cut back on the Berbere. You can also make this dish with bone-in, skin-on chicken such as wings or drumsticks. Feel free to experiment with beef, tofu, or lamb. Any protein works!
Ingredients
1/3 cup ghee or clarified butter
2 medium yellow onions, chopped
1 Tbsp. Minced Garlic
1 cup chicken broth
3/4 cup tomato sauce
1/4 cup Berbere Ethiopian Blend
1/2 tsp. Ground Ginger
Coarse black pepper, to taste
2 lbs. boneless, skinless chicken thighs, cubed or chicken wings
1/3 cup natural peanut butter
6 hard boiled eggs, peeled
Instruction
1
Make stew base: In a large pot or Dutch oven, heat ghee over medium heat. Add onions and Minced Garlic. Sauté for about 5 min. until translucent. Add chicken broth, tomato sauce, Berbere Ethiopian Blend, ground ginger, and coarse black pepper to taste. Simmer for 15 min.
2
Add chicken and simmer: Add chicken to pot, stirring to ensure chicken pieces are fully coated, and simmer for 20 min. Remove a small amount of sauce into a bowl and combine it with peanut butter, stirring until smooth. Return peanut butter mixture to pot. Lightly score eggs (so they can soak up the sauce) and add them to the pot. Continue simmering for 15 to 20 min. until chicken is cooked through. Enjoy! ❤️
Spice Used in This Recipe
Related Product
Berbere Ethiopian Blend
Dhs. 40.00
