4 tablespoons nit’r qibe (Ethiopian spiced butter) or unsalted butter
2 large onions, roughly chopped
1 tablespoon freshly chopped garlic
1 tablespoon peeled and finely chopped fresh ginger
1–2 tablespoons berbere spice mixture(to taste)
4 chicken legs
4 hard-boiled eggs
injera, for serving
Berbere Spice Mixture
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon fenugreek seeds
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
2 teaspoons salt
1/2 cup cayenne pepper
1/2 cup sweet paprika
- To make the berbere, heat a large heavy pan. Add the ginger, cardamom, fenugreek, coriander, cinnamon, cloves, and allspice; roast over a low heat for two minutes, stirring constantly to prevent burning.
- Add the salt, cayenne pepper, and paprika and roast over very low heat for a further 10 minutes. Allow to cool and store in a sealed jar.
- Heat the butter over low heat in a large wok or deep frying pan. Add the onions and, stirring frequently for about 25 minutes, cook until caramelized.
- Add the garlic and ginger and cook for five to eight minutes, until soft. Add the berbere and 2 cups of water. Stir well.
- Season the chicken with salt. Add the chicken to the wok, cover and simmer for about 40 minutes, stirring occasionally, until well cooked.
- Uncover the wok and raise the heat to medium-high. Simmer until the liquid has reduced to a thick, gravy-like consistency.
- Add the eggs and stir to warm them through. Taste and season with more berbere and salt. Serve with injera and eat with your fingers.
Makes 4 servings.
Source: The World’s Best Spicy Food