Chicken Berbere
Per serving
Once, when I was about to make the Ethiopian national dish Zigni, I couldn't find any beef. I used frozen chicken breasts instead, and slightly modified the recipe. I must say that I was stunned at the result! Try to find something better than cooking oil. I used canned duck fat. Don't worry too much about the amount of fat. The other ingredients are virtually fat-free. Recipes for berbere pepper can be found on Recipezaar.
Ingredients
4 serv.- ounces cooking oil (duck fat, ghee, lard etc)↗3 -4 ounces
3 -4
- lbs chicken breasts, in one-inch cubes↗2 lbs
2
- large onions, chopped↗2
- garlic cloves, chopped↗4
- tablespoons berbere, pepper (see above)4 tablespoons
4
- tablespoons tomato paste↗2 tablespoons
2
- tomatoes, chopped↗3
- cup chicken stock (or cubes)↗1 cup
1
- lemon, zest of, grated↗1⁄2
1/2
- salt↗
- pepper↗
- fresh cilantro stem (coriander)↗
Step-by-step instructions
- 1
Brown the chicken thoroughly on high heat in a skillet in some of the fat. Set aside. Don't put too much meat into the skillet at once, or they won't brown.
- 2
Fry the onion and garlic in additional fat in a pot on medium heat until it is transparent.
- 3
Add berbere pepper and tomato paste and more fat if necessary in order not to burn the berbere.
- 4
Stir for a moment, then add chicken, tomatoes, stock and lemon peel.
- 5
Let simmer, covered, until the chicken tender but not over-cooked (15-20 min).
- 6
Add salt and pepper to taste.
- 7
Garnish with cilantro stems and serve immediately with rice or on flat bread.
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