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- Serves: 4 people
- Category: Recipes
Ingredients
- 1 whole chicken
- 1 clove garlic
- 1/2 teaspoon ground black pepper
- 4 hard-cooked eggs
- 1 cup water
- 1/4 cup red wine
- 2 tablespoons paprikia
- 1/4 cup berbere (hot pepper spice mix, available at East African grocers)
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon cardamom
- 1/4 teaspoon pulverised fenugreek seeds
- 1 tablespoon ginger root, chopped and scrapped
- 1/4 cup niter kebbeh (herb butter)
- 2 cups finely chopped onions
- 2 teaspoons salt
- 2 tablespoons strained fresh lemon juice
- 1 whole chicken
- 1 clove garlic
- 1/2 teaspoon ground black pepper
- 4 hard-cooked eggs
- 1 cup water
- 1/4 cup red wine
- 2 tablespoons paprikia
- 1/4 cup berbere (hot pepper spice mix, available at East African grocers)
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon cardamom
- 1/4 teaspoon pulverised fenugreek seeds
- 1 tablespoon ginger root, chopped and scrapped
- 1/4 cup niter kebbeh (herb butter)
- 2 cups finely chopped onions
- 2 teaspoons salt
- 2 tablespoons strained fresh lemon juice
Instructions
- Pat the chicken dry and rub the pieces with lemon juice and salt. Put the chicken aside.
- Pat the chicken dry and rub the pieces with lemon juice and salt. Put the chicken aside.
- In a heavy 3 to 4 quart enameled casserole, cook the onions over moderate heat for 5 or 6 minutes or until they are soft and dry. Stir the onions constantly.
- In a heavy 3 to 4 quart enameled casserole, cook the onions over moderate heat for 5 or 6 minutes or until they are soft and dry. Stir the onions constantly.
- Stir in the niter kebbeh and when it begins to splutter, add the garlic, ginger, fenugreek, cardamom, and nutmeg, stirring well after each addition.
- Stir in the niter kebbeh and when it begins to splutter, add the garlic, ginger, fenugreek, cardamom, and nutmeg, stirring well after each addition.
- Add the berbere and paprika and stir over low heat for 3 to 5 minutes.
- Add the berbere and paprika and stir over low heat for 3 to 5 minutes.
- Pour in the water and wine, still stirring, and cook over high heat until the liquid in the pan has thickened to the consistency of heavy cream.
- Pour in the water and wine, still stirring, and cook over high heat until the liquid in the pan has thickened to the consistency of heavy cream.
- Drop the chicken into the simmering sauce, turning the pieces about until they are coated on all sides. Reduce the heat to the lowest point and simmer for 15 minutes.
- Drop the chicken into the simmering sauce, turning the pieces about until they are coated on all sides. Reduce the heat to the lowest point and simmer for 15 minutes.
- With the tines of a fork, pierce ¼ inch deep holes over the entire surface of each hard-cooked egg. Then add the eggs and turn them gently about in the sauce. Cover and cook for 15 minutes more, or until the chicken is tender.
- With the tines of a fork, pierce ¼ inch deep holes over the entire surface of each hard-cooked egg. Then add the eggs and turn them gently about in the sauce. Cover and cook for 15 minutes more, or until the chicken is tender.
