Ingredients
Scale
- 4 medium-sized red onions
- 4 pounds skinless chicken legs
- 3/4 to 1 cup vegetable oil
- 2 tablespoons kibbeh (Ethiopian spiced butter)
- 6 hard-boiled eggs
- 2 tablespoons minced garlic
- 2 tablespoons grated ginger
- 1/2 cup berbere spice
- Salt to taste
- 1/4 cup water
Instructions
- Rinse the chicken under cold water and soak in a vinegar-water mixture for 30 minutes. Rinse again and drain.
- Boil eggs until hard-boiled, peel, and set aside.
- Finely dice the onions.
- In a large pot over low to medium heat, cook onions until light pink and most moisture evaporates (30-40 minutes).
- Add vegetable oil, garlic, ginger, salt, and berbere spice; stir well.
- Incorporate kibbeh and mix thoroughly.
- Slash each piece of chicken for flavor absorption and add to the pot; stir to coat.
- Pour in water and simmer for about 30-40 minutes until thickened and chicken is tender.
- Stir in boiled eggs during the last 15-20 minutes of cooking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 115mg