| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Berber | Poultry | 4 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 1/2 | lb | Chicken, cut up |
| 1 | t | Salt |
| 1 | Lemon, diced | |
| 1 | lb | Red shallots or onion |
| finely chopped | ||
| 1/4 | c | Clarified butter |
| 4 | T | Berbere paste or powder * |
| 3 | Ripe tomatoes, peeled | |
| seeded and finely chopped | ||
| 4 | Garlic cloves, finely | |
| chopped or pressed | ||
| 1/4 | t | Ginger |
| Salt to taste | ||
| 1 | ds | Black pepper |
| Hard-cooked eggs |
INSTRUCTIONS
1/2 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, Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 44
Total Fat: 4.8g
Cholesterol: 106.1mg
Sodium: 1733.4mg
Potassium: 539.1mg
Carbohydrates: 8.4g
Fiber: 1.3g
Sugar: 4.5g
Protein: 10.5g