Spicy Chicken Stew
Instructions:
This is a common main dish for the evening meal.
4 large chicken pieces (quarters, breasts, or legs)
juice of 1 lemon
1 level tsp salt
4 cups boiling water
2 ounces butter
3 large onions, chopped
2 TBS chili powder
2 TBS tomato paste
4 TBS water
1â„2 tsp ginger, grated
1â„2 tsp black pepper
6 hard-boiled eggs, shelled, and
pierced lightly on the surface
with a fork
- In a saucepan, place chicken pieces, lemon juice, and salt with boiling water.
- Cover and simmer for 10 minutes. Remove chicken to a plate and strain stock into a bowl.
- In the same saucepan, melt butter and lightly brown onions.
- Stir in 1 pint of the hot chicken stock, chili powder, and tomato paste. Simmer for 5 minutes.
- Stir in ginger, pepper, another 1 pint hot stock, and the chicken pieces.
- Gently simmer until chicken is tender, 30 to 40 minutes.
- Add hard-boiled eggs and cook until warmed through, about 5 minutes before serving.
- Serve with injera.