A spicy Ethiopian chicken stew, often considered the national dish.
Prep Time
20 minutes
Cook Time
1 hour 40 minutes
Total Time
2 hours
Difficulty
Medium
Skills Required
None
Ingredients & Nutrition
500 kcal
Calories
45g
Protein
30g
Fat
15g
Carbs
4g
Fiber
8g
Sugar
800mg
Sodium
- 3 lbs Chicken Pieces
- 4 large, finely chopped Red Onions
- 1/2 cup Berbere Spice Blend
- 1/2 cup Niter Kibbeh (Spiced Clarified Butter)
- 4 cloves, minced Garlic
- 1 tbsp, minced Ginger
- 6, peeled Hard-boiled Eggs
- for serving Injera
Equipment Needed
- Large Pot
- Chef's Knife
Let AI Suggest Variations
- Make a vegetarian version (Miser Wat) with red lentils.
- Adjust the amount of berbere to control the spice level.
- Use beef (Sega Wat) instead of chicken.
- Serve with a side of Ethiopian cottage cheese (ayib) to cool the palate.
Instructions:
1. In a dry pot, cook the onions over low heat for a long time (30-45 minutes) until they are very soft and reduced, stirring frequently.
2. Add the niter kibbeh and cook for another 15 minutes.
3. Make a paste with the berbere and a little water. Add it to the pot with the garlic and ginger. Cook for 15-20 minutes, stirring constantly.
4. Add the chicken pieces and a cup of water. Bring to a simmer, cover, and cook for 45 minutes.
5. Add the hard-boiled eggs to the stew and cook for another 10 minutes.
6. Serve hot with injera bread.