This stew will lovingly pepper you back with kisses hard and fast but if you prefer a little bit more T.L.C then i’d highly recommend that you move on to something else. This should really be had and enjoyed as it was dreamed up by our Ethiopian ancestors – spicy!
6-8 Pieces of Chicken drumsticks
2-3 Diced onions
2-3 Garlic cloves
1 Lemon (juice)
4-6 Tablespoons of niter kibbeh
3-6 Tablespoons of berbere spice mix
1 Teaspoon of freshly diced ginger root
1 Cup chicken stock
Hard-boiled eggs (1 per person), pierced several times with a fork or slits cut into each egg with a sharp knife.
1Marinate the chicken pieces in a bowl with lemon juice and let it sit at room temperature for at least half an hour.
2Cook the chicken pieces for 15 minutes on medium to high heat in a separate pot in a cup or 2 of water
3Heat the niter kibbeh on medium to high heat in a pot for 3-5 minutes
4Add the onions and saute, cover and reduce the heat to low for 10 minutes, stirring occasionally.
5Add the berbere spice mix, ginger and garlic, cover the pot and continue to stir ocassionally for 20-30 minutes still on low heat
6Add the chicken broth and half or almost cooked chicken pieces to the pot, cover and continue to simmer for 20-30 more minutes, stirring occasionally.
7Add salt to taste
8Add more berbere spice or chilli if more heat is needed.
9Add the pierced hard-boiled eggs and simmer on low heat, covered, for another 15 minutes.