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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.). | 2. Caramelize the red onions on low heat in a large pot for 1 hour. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes. Add in the hard-boiled eggs and salt to taste. Simmer on low heat for an additional 10 minutes and serve on the Injera. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg	2	lbs	skinless	1940.2711	1.5413	148.4217	144.6137
lemon juice				-	-	-	-
red onion	2		chopped	120.0	28.02	3.3	0.3
berbere	1 1/2	1/2		-	-	-	-
butter	1	cup	Spiced	1368.0	62.856	42.744	115.2
garlic	1/2	cup	ground	101.32	22.4808	4.3248	0.34
ginger	1/2	cup	ground	38.4	8.5296	0.8736	0.36
hard egg	6		peeled hard-boiled	-	-	-	-
salt				-	-	-	-
bread			Fermented	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.