Follow these steps for perfect results
chicken
butter
vegetable oil
garlic cloves
minced
onions
chopped
tomato paste
hard-boiled eggs
Heat butter and vegetable oil in a large pot.
Add onions and garlic, sauté for 2 minutes until softened.
Stir in tomato paste and cook for 1 minute.
Add chicken pieces and enough water to cover them.
Bring to a simmer and cook for 30 minutes, or until chicken is cooked through.
Gently add hard-boiled eggs.
Continue to simmer for 20 minutes to allow flavors to meld.
Expert advice for the best results
Adjust the amount of tomato paste to control the richness of the stew.
Add berbere spice for a more authentic Ethiopian flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh cilantro or parsley.
Serve hot with injera bread.
Serve with a side of steamed vegetables.
The wine should complement the flavors without overpowering the dish.
Discover the story behind this recipe
A staple dish in Ethiopian cuisine.
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