Savory Ethiopian Chicken Dish

Ingredients 0/12

Directions

Soak the chicken in a bowl with 2 cups of water and some lemon juice for about 10 minutes, then drain it well. Next, heat a large Dutch oven or heavy pot over medium-high heat and add the onions—no oil needed. Cook them, stirring often, until they turn a deep, dark color, which should take around 20 minutes. Once the onions are nicely caramelized, stir in the butter along with the cayenne, paprika, black pepper, and ginger. Pour in another cup of water and add the drained chicken, mixing everything together so the flavors combine. Cover the pot, lower the heat, and let it simmer gently for about an hour until the chicken is tender. If you want a thicker stew, mix a little flour with 2 tablespoons of water to make a slurry and stir it into the pot. Let it cook for a couple more minutes until it thickens up. Finally, stir in the eggs and keep cooking for about 10 minutes, stirring occasionally, until everything is heated through and well combined.