We are not simply a society in which we recognize the existence of, and the differences between, a variety of religious beliefs, but one in which we declare all such beliefs are to be equally valid. From that perspective there is only one kind of heresy, namely, to claim that one view is ultimately right, where others are wrong. In granting plausibility to everything, we may grant certainty to nothing. Tolerance has been embraced at the expense of truth… To allow that everyone and everything is right is to destroy the notion of truth itself.

Alistair Begg

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Berber	Poultry	4	Servings

INGREDIENTS

		Stephen Ceideburg
2 1/2	lb	Chicken, cut up
1	ts	Salt
1		Lemon, diced
1	lb	Red shallots or onion, finely chopped
1/4	c	Clarified butter
4	tb	Berbere paste or powder *
3	lg	Ripe tomatoes, peeled, seeded and finely chopped
4		Garlic cloves, finely chopped or pressed
1/4	ts	Ginger
		Salt to taste
1	ds	Black pepper
		Hard-cooked eggs

INSTRUCTIONS

* Recipe available from me on request. S.C.
Remove skin and fat from chicken. Wash chicken and soak in cold water with
1 teaspoon salt and diced lemon while making the sauce.
Cook onions in clarified butter over medium heat until the onions are soft
and golden brown. Add 1/4 cup water to prevent burning. Add berbere and
cook for 7 to 10 minutes. Add the to- matoes and cook an additional 10
minutes. Add 1 cup water, simmer for 1 minute.
Drain chicken, discard the lemon chunks. Put chicken into the sauce. Add
the garlic, ginger and salt. Cook 45 minutes, or until chicken is done.
Remove from heat; sprinkle with black pepper.
Before serving, peel the hard-cooked eggs and poke with a fork on 4 sides.
Carefully place eggs into the sauce. Serve with rice injera (crepelike
bread).
PER SERVING: 455 calories, 36 g protein, 27 g carbohydrate, 26 g fat (12 g
saturated), 151 mg cholesterol, sodium content cannot be determined due to
lack of information on berbere paste, 2 g fiber.
Maaza Haile Michael, Dahlak Restaurant.
From an article by Heidi Haughy Cusik in the San Francisco Chronicle,
6/12/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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