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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook onion over low heat, not in any fat, for a long time, stirring constantly over very low heat until all the water is evaporated. | 2. Continue stirring until onions are slightly brown, then add the butter. | 3. Cook about 15-20 minutes still over low heat, adding 1 tablespoon hot water from time to time. | 4. The texture should be kind of pasty. | 5. Now add the bere or chili powder. | 6. If it looks too dry, add hot water and stir. | 7. Cook it about 30-45 minutes- keep stirring frequently. | 8. Keep adding hot water if necessary. | 9. Be careful not to let it brown, because chili powder will become bitter. | 10. Add garlic and ginger and simmer 15 more minutes. | 11. Add water as needed. | 12. Meanwhile, with your other set of free hands, wash chicken pieces well, and let stand in salted in lemoned water. | 13. Then squeeze each piece really hard to get out as much water as possible. | 14. Then, make little slits in the meat so the sauce will penetrate. | 15. Cook the meat in the sauce until the meat is tender, about 30 minutes. | 16. Stir from time to time. | 17. Add salt and pepper to taste just before removing from stove. | 18. Add 1 hard-boiled egg per person, cut into wedges. | 19. Serve with lots of bread (injera). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	12			-	-	-	-
onion	8		chopped	512.0	119.552	14.08	1.28
garlic	1		mashed	4.47	0.9918	0.1908	0.015
ginger	1/4	lb	mashed	90.7186	20.1509	2.0638	0.8505
chili powder	1	cup		365.472	64.4112	17.4442	18.5069
butter	1 - 1 1/2	1/2		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
hard egg	12		boiled	-	-	-	-

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