| 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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