• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Add to Favourites
My Favourites
Email this recipe
Print this recipe

Ethiopian Chicken Stew

Saturday, 06 December 2008


Ethiopian food is unique in its flavors and is flavored with chiles rather than curry.  When you have a chance ot eat at an Ethiopian restaurant, go with several people and order different dishes, and make sure to include Ethiopian Chicken Stew.  You will find the mean includes Injera Bread that is used to scoop up the food, rather than forks.  Serve the stew the same way when you make it.


At a glance
Cooking Method
Heat Level
Main Course
8 to 10
  • 6 pounds chicken pieces, skin removed
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 4 cloves garlic, minced
  • 3 cups minced onion
  • 6 ounce can tomato paste
  • 1/4 cup Berbere
  • 3/4 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 8 hard boiled eggs, shells removed


Pierce each piece of chicken with a for several times.

Heat the butter and vegetable oil in a large, heavy casserole and add the garlic and onion and saute for 2 minutes.  Then, add the tomato paste, berbere, salt, and pepper and simmer, stiring occasionally for 5 minutes.

Add the chicken pieces and toss to coat with the sauce.  Add just enough water to barely cover the chicken, bring the mixture to a boil, cover, reduce the heat to a simmer, and simmer for 30 minutes.

Add the hard-boiled eggs and simmer for 20 minutes, keeping the liquid to a consistency of a thick soup.

Cut eggs in half and serve immediately


Featured Rapid Recipe

Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.

where can i buy propecia, buy cialis india tadalafil, is online viagra safe