← Nouns Cooking · West & East African

Ingredients

• 1.5 kg chicken legs or thighs, bone-in, skin removed
• 1 Lemon, juiced
• 1½ tsp Salt
• 4 Red onion, very finely chopped
• 3 tbsp Vegetable oil
• 4 tbsp Niter kibbeh (Ethiopian spiced butter)
• 4 cloves Garlic, minced
• 3 cm piece Ginger, grated
• 4 tbsp Berbere
• 1 tbsp Tomato purée (paste)
• 375 ml chicken stock
• 6 Eggs, hard-boiled and peeled

Method

1. Rub the chicken with the lemon juice and 1 tsp of the salt and set aside while you cook the onions.
2. Put the chopped onions in a large dry pot over medium-low heat, with no fat. Cook for 20–30 min, stirring often and adding a spoonful of water if they catch, until they collapse into a soft, jammy, deep-brown paste.
3. Add the oil and niter kibbeh, then the garlic and ginger, and cook for 5 min, stirring.
4. Stir in the berbere and tomato paste and fry for 3–5 min, until the mix darkens and smells rich. Keep the heat moderate so the spices do not scorch.
5. Add the stock and the chicken, turning to coat. Cover and simmer gently for 45 min, turning the pieces now and then, until the chicken is tender and reaches 75°C (165°F) at the bone. Add a splash of water if it gets too thick.
6. Lightly score the eggs all over with a knife, add them to the pot and spoon the sauce over them. Simmer for 10–15 min so they take on the colour. Season with the remaining salt and serve with injera or rice.

Tips

• Berbere brands differ a lot in heat; start with 3 tbsp and add more if you like it hotter.
• No niter kibbeh? Use butter with a pinch each of cardamom, fenugreek and cumin; for dairy-free, use oil only.

Sources

Written in our own words after cross-checking these recipes:

The Daring Gourmet Low Carb Africa Chef Lola's Kitchen