Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 1 Preparation Time :0:00
Categories : Reg 4 Sheryl D
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Lbs Frying Chicken Cut Into 8 Pieces
Juice Of One Lime
5 Cups Thinly Sliced Red Onions
1/2 Cup Spiced Butter -- * See Note
1/2 Cup Berbere Sauce -- * See Note
1/2 Cup Dry Red Wine
2 Cloves Garlic -- Crushed
2 Tsp Cayenne
1/2 Tsp Grated Fresh Ginger
1/2 Cup Water
Salt To Taste
4 Hard Boiled Eggs -- Peeled
1/2 Tsp freshly ground
This was my first taste of Ethiopian food - loved this so much that it
has led me to try other Ethiopian recipes
Marinate the chicken pieces in the lime juice for hour. In a heavy
saucepan saute the onions in 2 tbsp of the spiced butter. Cover the pot
and cook the onions over low heat until they are very tender but not
browned.
Add the remaining butter to the pot along with the Berbere sauce, wine,
garlic, cayenne and ginger. Add 1/2 cup of water and mix well. Bring to
a simmer and add the chicken pieces. Cook, covered, for 30-40 minutes or
until the chicken is tender, adding more water as necessary to keep the
sauce from drying out. When the chicken is tender, add salt to taste.
Add the eggs and heat through. Top with the black pepper prior to
serving.
*note - recipes for the spiced butter and Berbere sauce are included in
this group of recipes
