The regal centerpiece of Ethiopian cuisine. A deeply complex, fiercely spicy chicken stew. The alchemy involves a massive volume of onions, dry-cooked down to a sweet paste, acting as the thickening matrix for the fiery berbere spice and clarified butter (niter kibbeh), completely eliminating the need for flour or thickeners.
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Clean the chicken. Soak the skinless chicken pieces in water and lemon juice for 15 minutes . Rinse and pat dry.
The Onion Base (The most critical step). Place the finely minced red onions in a large, heavy-bottomed dry pot (no oil or butter). Cook over medium-low heat for 30-45 minutes , stirring frequently. The onions will release their water, , and eventually reduce into a dark, sweet, jam-like paste.
The Fat. Once the onions are reduced and dry, add the niter kibbeh. Sauté the onion paste in the butter for 10 minutes .
The Spice. Add the berbere, minced garlic, and ginger. Cook for another 10-15 minutes over low heat. The mixture should be a thick, intensely dark red, fragrant mud.
The . Add a splash of water/broth if the paste is sticking. Add the chicken pieces. Stir to coat them completely in the paste. Cook for 10 minutes , allowing the meat to absorb the spices.
. Pour in the remaining water/broth. Bring to a , then reduce to a low . Cover and cook for 45-60 minutes until the chicken is tender and the sauce is thick and oily on top.
The Eggs. During the last 10 minutes of cooking, take the peeled hard- eggs, score them lightly with a knife (so the sauce penetrates), and submerge them in the .
Serve hot with Injera, allowing the flatbread to soak up the fiercely spiced sauce.
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