I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.
Ingredients
- butter: 1 cup (divided)
- onion: 1 piece (chopped)
- ½ cups water: 2 piece (divided)
- tomato paste: 1 can (6 ounce can)
- berbere seasoning: 0.75 cup
- garlic: 1 tsp (chopped)
- ground ginger: 0.5 tsp
- skinless, boneless chicken breasts: 4 piece (cubed)
- sweet white wine: 0.33333 cup
- ground cardamom: 0.5 tsp
- black pepper: 0.5 tsp (freshly ground)
- hard-boiled eggs: 4 piece
Metric Conversion
Stages of cooking
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Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
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Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
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Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.
