Description
A warming, spiced chicken curry featuring a complex blend of berbere spices and caramelised onions, rich in flavor and perfect for serving with injera.
Ingredients
Scale
- 200g (¾ cup + 2 tbsp) unsalted butter
- ½ small onion, roughly chopped
- 3 cloves garlic, smashed
- 1 teaspoon fresh ginger, roughly chopped
- ½ teaspoon ground turmeric
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon black cumin (nigella seeds), optional
- 1kg (2.2 lb) bone-in, skin-on chicken thighs
- 1 tablespoon berbere spice blend
- Juice of ½ lemon
- ½ teaspoon salt
- 3 large red onions, finely diced
- 6 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely grated
- 3 tablespoons berbere spice blend
- 2 tablespoons tomato paste
- 1 × 400g tin crushed tomatoes
- 250ml (1 cup) chicken stock
- 1 teaspoon salt
- 4 hard-boiled eggs, peeled, optional
- Fresh cilantro
- Lime wedges
Instructions
- Make the niter kibbeh by melting the butter in a small saucepan over medium-low heat. Add the onion, garlic, ginger, turmeric, cardamom, cinnamon, and black cumin. Simmer for 20–25 minutes until clear and golden. Strain into a jar and discard solids.
- Marinate the chicken thighs by scoring them and rubbing with berbere, lemon juice, and salt. Let sit for 20 minutes.
- Sear the chicken in 2 tablespoons of niter kibbeh over medium-high heat for 4–5 minutes skin-side down until golden. Flip and sear for 3 minutes. Set aside.
- Caramelise the onions by reducing heat and adding remaining niter kibbeh. Cook, stirring occasionally, for 20–25 minutes until deeply golden.
- Add minced garlic and grated ginger, and stir for 2 minutes until fragrant. Add tomato paste and cook for 2 minutes until it darkens.
- Stir in 3 tablespoons of berbere spice blend and cook for 1–2 minutes until fragrant.
- Build the sauce by adding crushed tomatoes and chicken stock. Return chicken to pot and simmer for 20–25 minutes until cooked through.
- Add whole boiled eggs during the last 10 minutes and pierce them to absorb the sauce.
- Taste and adjust seasoning. Serve over injera or with rice, garnished with cilantro and lime wedges.
Notes
The dish improves in flavor if made a day in advance. Adjust the berbere spice level according to personal heat preference.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 135mg