Ethiopian Spiced Chicken Stew

Ingredients

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 large onions, finely chopped 2 large onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons berbere spice blend 2 tablespoons berbere spice blend
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon honey 1 tablespoon honey
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and sauté until golden brown, about 10 minutes.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for an additional 2 minutes.
3. 3.
   In a small bowl, combine the berbere spice blend, paprika, cumin, coriander, and turmeric. Stir the spice mixture into the pot, coating the onions, garlic, and ginger.
4. 4.
   Add the chicken pieces to the pot and cook until browned on all sides, about 5 minutes.
5. 5.
   Stir in the chicken broth, tomato paste, and honey. Season with salt to taste.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until the chicken is tender and the flavors have melded together.
7. 7.
   Serve the Ethiopian Spiced Chicken Stew over injera or with rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Berbere spice blend — If you prefer a milder heat, reduce the amount of berbere spice blend used in the recipe. Adjust according to your spice tolerance.
• Injera — If you can't find injera, you can serve the stew with rice or flatbreads as a delicious alternative.

Tips & Tricks

• For an extra layer of flavor, marinate the chicken in the berbere spice blend and a squeeze of lemon juice for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with water and add it to the pot during the last 10 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop. Store in the refrigerator for up to 3 days.

Serving advice

Serve the Ethiopian Spiced Chicken Stew with injera or rice for a complete and satisfying meal. The stew pairs well with a side of fresh salad or steamed vegetables to add a refreshing contrast to the rich flavors.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in a traditional Ethiopian clay pot or a deep serving dish to showcase the vibrant colors and enticing aroma.