Ethiopian Spiced Chicken Stew

local_grocery_store Ingredients

• 1.5 pounds Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 1 Onion, finely chopped
• 4 Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 tablespoons Berbere spice blend (adjust to taste)
• 2 tablespoons Tomato paste
• 2 cups Chicken broth (low sodium)
• 2 Carrots, sliced
• 2 Potatoes, cubed
• to taste Salt
• to taste Black pepper
• for garnish Fresh cilantro, chopped

restaurant_menu Method

1. 1.In a large pot, heat some oil over medium heat.
2. 2.Add the chopped onion and cook until softened, about 5 minutes.
3. 3.Stir in the minced garlic and grated ginger, and cook for an additional 1 minute.
4. 4.Add the chicken pieces to the pot and cook until browned on all sides, about 5 minutes.
5. 5.Sprinkle the berbere spice blend over the chicken and stir well to coat.
6. 6.Add the tomato paste and chicken broth to the pot, stirring to combine.
7. 7.Cover the pot and simmer for 30 minutes, stirring occasionally.
8. 8.Add the sliced carrots and cubed potatoes to the pot, and season with salt and black pepper to taste.
9. 9.Cover the pot again and continue simmering for another 20-30 minutes, or until the chicken is cooked through and the vegetables are tender.
10. 10.Taste and adjust the seasoning if needed.
11. 11.Serve the Ethiopian Spiced Chicken Stew hot, garnished with fresh cilantro.
12. 12.Enjoy this flavorful and comforting dish with injera bread or steamed rice!

lightbulb_outline Tips

• chevron_rightIf you can't find berbere spice blend, you can make your own by combining chili powder, paprika, cayenne pepper, cumin, coriander, cardamom, cinnamon, ginger, and cloves.
• chevron_rightFor a vegetarian version, you can substitute the chicken with chickpeas or tofu.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• chevron_rightThe flavors of this stew develop even more overnight, so it's even better the next day!