Berbere-Inspired Ethiopian Chicken Stew with Hard-Boiled Eggs
Experience the rich and comforting flavors of Ethiopian cuisine with this Berbere-Inspired Chicken Stew, featuring succulent chicken breasts simmered in a luscious red onion and butter sauce. The dish is enhanced with a delightful blend of spices that mimic traditional berbere, offering a complex taste profile that's both spicy and savory. Topped with sliced hard-boiled eggs for added creaminess, this stew is perfect for serving over fluffy rice and pairing with a dollop of plain yogurt. With reduced butter for a lighter touch, this recipe remains indulgent and satisfying, making it a wonderful choice for gatherings or a cozy family dinner.
N/A
Servings
417
Calories
17
Ingredients
Ingredients
skinless chicken breasts
3 (split)
lime
1 (quartered)
water
8 cups (for marinating)
ground allspice
1 tablespoon
minced fresh ginger
2 teaspoons
fresh ground black pepper
1 teaspoon
plump garlic clove
1 (minced)
cayenne pepper
1 tablespoon, plus 1 teaspoon
ground cardamom
1 teaspoon
ground cloves
1/4 teaspoon
red onions
2 lbs (finely chopped (2 jumbo))
unsalted butter
1 cup
chicken stock
1 - 1 1/2 cups (as needed)
kosher salt
to taste
hard-boiled eggs
4 - 6 (peeled and sliced)
cooked rice
for serving
plain yogurt
for serving
Instructions
1
In a large bowl, combine the split chicken breasts, quartered lime, and water. Allow the chicken to marinate while you prepare the sauce.
2
In a mortar and pestle, or a food processor, combine the allspice, minced ginger, black pepper, and garlic, mashing them into a fine paste. Add the cayenne, ground cardamom, and ground cloves, mixing until well combined. Set the spice paste aside.
3
In a large deep sauté pan or casserole, heat over medium heat. Add the finely chopped red onions without any fat, stirring continuously until they begin to release moisture. Continue cooking, stirring regularly for 30 to 40 minutes, until the onions are soft and golden. If the onions become too dry, incorporate 1 to 2 tablespoons of butter as needed.
4
Once the onions have caramelized, add the remaining butter and the prepared spice paste to the pan. Stir constantly to melt the butter and blend the spices, continuing to stir for about 2 to 3 minutes to awaken the flavors.
5
Pour in 1/2 cup of chicken stock and cook the mixture for an additional 3 minutes, allowing it to thicken slightly.
6
Remove the chicken from the marinade, shaking off excess liquid, and gently place the chicken into the onion sauce mixture. Cover and cook over medium-low heat for about 7 minutes.
7
After 7 minutes, remove the cover and stir in another 1/2 cup of chicken stock. Continue cooking uncovered for approximately 35 minutes or until the chicken is fork-tender. If the sauce thickens excessively, gradually add more chicken stock to ensure it remains creamy, not soupy.
8
Season the stew with kosher salt and additional black pepper to taste. Carefully fold in the sliced hard-boiled eggs, ensuring they stay intact.
9
Serve the chicken stew warm over cooked rice, garnished with extra egg slices, and a side of plain yogurt. This dish serves well for 6, making it a perfect option for sharing. Enjoy a glass of Cline Cellars Cotes d’Oakly to complement the meal!
Nutrition Information
30g
Fat
25g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Berbere-Inspired Ethiopian Chicken Stew?
It is a comforting Ethiopian-style stew featuring chicken breasts simmered in a red onion and butter sauce with a complex blend of spices mimicking traditional berbere.
What type of chicken is used in this recipe?
The recipe calls for 3 skinless chicken breasts that are split.
How should the chicken be prepared before cooking?
Combine the split chicken breasts with a quartered lime and 8 cups of water in a large bowl and allow them to marinate.
What spices are used to create the berbere-inspired flavor?
The spice blend includes ground allspice, minced fresh ginger, black pepper, garlic, cayenne pepper, ground cardamom, and ground cloves.
How do I make the spice paste?
Use a mortar and pestle or food processor to mash allspice, ginger, black pepper, and garlic into a fine paste, then mix in cayenne, cardamom, and cloves.
What is the unique method for cooking the onions?
The finely chopped red onions are cooked without any fat initially, stirring continuously for 30 to 40 minutes until soft and golden.
How much onion is needed for this stew?
The recipe requires 2 lbs of finely chopped red onions, which is approximately 2 jumbo onions.
How much butter is used in the recipe?
The recipe uses 1 cup of unsalted butter, added after the onions have caramelized.
When do I add the spice paste to the pan?
The spice paste is added along with the remaining butter once the onions have caramelized.
How much chicken stock is required?
You will need between 1 to 1.5 cups of chicken stock, added in stages to reach the desired consistency.
How long does the chicken cook in the sauce?
The chicken is first covered and cooked for 7 minutes, then cooked uncovered for approximately 35 minutes until fork-tender.
What is the role of the hard-boiled eggs?
Sliced hard-boiled eggs are folded into the stew at the end to add creaminess and traditional texture.
How many eggs are included in the recipe?
The recipe suggests using 4 to 6 peeled and sliced hard-boiled eggs.
What should I serve with this Ethiopian chicken stew?
It is best served warm over cooked rice with a side of plain yogurt.
How many servings does this recipe provide?
This dish serves approximately 6 people.
What is the calorie count per serving?
Each serving contains approximately 417 calories.
How much protein is in one serving?
There are 30g of protein per serving.
What is the fat content per serving?
The fat content is 30g per serving.
How many carbohydrates are in this dish?
There are 25g of carbohydrates per serving.
Which wine is recommended to pair with this meal?
A glass of Cline Cellars Cotes d’Oakly is recommended to complement the flavors.
Is this recipe considered spicy?
Yes, it features a spicy and savory profile thanks to the cayenne pepper and traditional spices.
How do I adjust the sauce if it becomes too thick?
If the sauce thickens excessively, gradually add more chicken stock to ensure it remains creamy rather than soupy.
What is the total number of ingredients?
There are 17 ingredients used in this recipe.
How do I incorporate the eggs without breaking them?
Gently fold the sliced hard-boiled eggs into the stew at the very end to ensure they stay intact.
What is used for the chicken marinade?
A mixture of 8 cups of water and 1 quartered lime is used for marinating the chicken.
Can I use fresh ginger in this recipe?
Yes, the recipe specifically calls for 2 teaspoons of minced fresh ginger.
How much cayenne pepper is needed?
The recipe uses 1 tablespoon plus 1 teaspoon of cayenne pepper.
What type of heat is used for simmering the chicken?
The chicken should be cooked over medium-low heat.
How should the garlic be prepared?
One plump garlic clove should be minced and mashed into the spice paste.
What tags are associated with this recipe?
Tags include Ethiopian, chicken stew, spicy, comfort food, berbere, hard-boiled eggs, rice, and dinner.