Ethiopian sourdough flatbread served with spicy chicken stew — a true taste of East Africa.
Ingredients
for 4 servings
- Chicken pieces1 kg, skin-on
- Hard-boiled eggs4, peeled and scored
- Red onions4 large, very finely chopped
- Berbere spice mix3 tbsp
- Niter kibbeh or butter4 tbsp
- Garlic6 cloves, minced
- Ginger1 tbsp, grated
- Injera flatbreads4 large
Find many of these ingredients in our store:
Shop IngredientsMethod
- 1
Cook onions dry without oil for 15–20 minutes until soft.
- 2
Add niter kibbeh and cook for 5 minutes.
- 3
Add berbere spice, garlic and ginger. Fry for 3–4 minutes.
- 4
Add red wine/water to deglaze. Let it reduce.
- 5
Score the chicken and add to the pot. Cover with water and bring to a boil.
- 6
Reduce heat, cover and simmer for 45–60 minutes until chicken is very tender.
- 7
Nestle scored eggs into the stew. Simmer for 10 more minutes.
- 8
Serve on injera flatbread.
More East Africa Recipes
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