This long-simmering Ethiopian stew contains hard-boiled eggs, which soak the flavour of the aromatic spices. Nourishing and warming, it makes an unusual family meal, perfect for the dark winter months. Serve with boiled rice or flatbreads, and thinly sliced red onion rings, if desired.
This recipe is taken from the book "400 Best-ever Budget Recipes" by Lucy Doncaster.
Ingredients:
2-3 garlic cloves, chopped
1 tbsp grated root ginger
2 chicken leg quarters, skin removed
2 hard-boiled eggs, shells removed
1 tsp cayenne pepper or hot paprika
250 ml chicken or vegetable stock
250 ml passata or 400 g can chopped tomatoes
seeds from 5 cardamom pods
1 tsp ground turmeric
1 tsp ground cinnamon
1/3 tsp ground cloves
1/2 tsp ground nutmeg
oil for frying
salt and black pepper to taste
fresh coriander leaves for sprinkling, chopped
Method:
Heat the oil in a deep pan, add the onions and cook, stirring, for 10 minutes, until softened.
Add the garlic and ginger and cook for 1-2 minutes.
Add the stock and the passata or chopped tomatoes to the pan. Bring to the boil and cook, stirring frequently, for about 10 minutes, until it has thickened, then season to taste.
Stir in the hot paprika, cardamom pods, turmeric, cinnamon, cloves and nutmeg.
Add the chicken, pushing the pieces down into the sauce so they are completely coated.
Cover the dish with a lid and simmer for 1 hour on a low heat, until the chicken is cooked through and tender. Prick eggs a few times with a toothpick or a fork, add them to the sauce and cook for few more minutes, then remove from the heat.
Garnish with coriander and serve with flatbread or rice. Add some thin onion rings, if you want.
Enjoy your food! Bon Appetit!
