Special Feature: Products Sally Recommends
2 T Niter Kibbeh
3 lb chicken, cut up
2 large onions
2 cloves garlic
1/2 inch fresh peeled chopped ginger
1/4 C berebere
1/4 tsp. each: ground fenugreek, ground cardamom, ground nutmeg
1 C chicken stock
2 T lime or lemon juice.
To garnish: 4 hard cooked eggs, sliced
Rinse and dry the chicken. Heat spiced butter in a heavy skillet. Brown chicken in oil. When all pieces are browned, remove chicken and add onion to drippings in skillet. 30 minutes. Add broth and lime juice, simmer 3-4 minutes until thickened. Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken in the pot from time to time. Transfer the stew to a platter, garnish with eggs, and serve with injira, or flatbread.
© Terrie Wright Chrones