| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Ethiopian |
Chicken, Ethiopian |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken |
| 2 |
c |
Onion; chopped |
| 2 |
tb |
Garlic; minced |
| 2 |
tb |
Lemon juice |
| 2 |
ts |
Salt |
| 2 |
ts |
Ginger, fresh; chopped |
| 1/2 |
ts |
Fenugreek |
| 1/2 |
ts |
Cardamom |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
c |
Butter or niter kebbeh |
| 3/4 |
c |
;Water |
| 1/4 |
c |
Wine, white, dry |
| 1/4 |
c |
Berbere sauce |
| 2 |
tb |
Paprika |
| 4 |
|
Egg; hard boiled |
INSTRUCTIONS
Cut chicken into serving pieces and pat dry. Combine onion, garlic, lemon
juice, salt, ginger, fenugreek, cardamom, nutmeg, and butter or niter
kebbeh in a saucepan. Simmer two to three minutes. Add the water, wine,
berbere sauce, and paprika. Cook briskly for three to five minutes or
until sauce is the consistency of cream. Add the chicken pieces. Cover
tightly and simmer 15 minutes. Pierce eggs with tines of a fork and add to
the pan. Cover and cook 15 minutes more, or until chicken is tender.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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