Home-Brew Recipes

Posts Tagged ‘egg’

This long-simmered Ethiopian stew contains hard-boiled eggs, which soak up the flavor 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.

Ingredients:

2 – chopped large onions, 3 – chopped garlic cloves, 2.5cm – peeled and finely chopped fresh root ginger, 1.3kg – chicken, 4 – hard-boiled eggs, cayenne pepper or hot paprika, roughly chopped fresh coriander and onion rings, flatbread or rice to serve, 50ml – vegetable oil, 250ml – passata, seeds from 5 cardamom pods, 2.5ml – ground turmeric, large pinch of ground cinnamon, large pinch of ground cloves, large pinch of grated nutmeg, salt and ground black pepper to taste.

Preparation Method:

1. Preheat the oven to 180^o C. Heat the oil in a large, heavy pan and add the onions and cook for 10 minutes until softened. Add the garlic and ginger and cook for 1-2 minutes.
2. 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.
3. Transfer the mixture to a ceramic cooking pot and stir in the cardamom pods, turmeric, cinnamon, cloves and nutmeg.
4. Add the chicken in a single layer, pushing the pieces down into the sauce so they are completely coated. Cover the dish with the lid, place in the oven and cook for 1 hour.
5. Remove the shells from the eggs, then prick them a few times with a fork or very fine skewer. Add to the sauce and cook for 30 minutes, or until the chicken is cooked through and tender. Season to taste with cayenne pepper or paprika.
6. Garnish with coriander and onion rings and serve with flatbread or rice.