Eritrean-style Spiced Chicken Stew

Ingredients

Zesty Zigni differs from the original Galinha à Portuguesa in terms of spices and flavor profiles. While Galinha à Portuguesa is typically seasoned with herbs like bay leaves and parsley, Zesty Zigni incorporates Eritrean spices such as berbere and mitmita, which add a unique and fiery kick to the dish. Additionally, the use of injera, a traditional Eritrean flatbread, as a serving accompaniment sets Zesty Zigni apart from its Portuguese counterpart. We alse have the original recipe for Galinha à Portuguesa, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces 1.5 kg (3.3 lbs) chicken pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 tablespoons berbere spice 2 tablespoons berbere spice
• 1 tablespoon mitmita spice 1 tablespoon mitmita spice
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the onions and sauté until golden brown.
3. 3.
   Stir in the minced garlic and cook for another minute.
4. 4.
   Add the chicken pieces to the pot and brown them on all sides.
5. 5.
   Sprinkle berbere and mitmita spices over the chicken, ensuring they are evenly coated.
6. 6.
   Pour in the diced tomatoes and chicken broth, and season with salt to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot.
8. 8.
   Simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
9. 9.
   Add the sliced bell peppers to the pot and cook for an additional 5 minutes.
10. 10.
    Garnish with fresh cilantro and serve hot with injera or rice.

Treat your ingredients with care...

• Berbere spice — Berbere is a traditional Eritrean spice blend that can be quite spicy. Adjust the amount according to your preference for heat.
• Mitmita spice — Mitmita is another Eritrean spice blend known for its fiery flavor. Use it sparingly if you prefer milder heat.

Tips & Tricks

• For a richer flavor, marinate the chicken in the spices overnight before cooking.
• Adjust the spiciness by adding more or less berbere and mitmita spices.
• Serve Zesty Zigni with injera, a traditional Eritrean flatbread, for an authentic experience.
• Garnish with fresh lemon juice for an extra tangy kick.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Zesty Zigni hot, accompanied by injera or rice. The stew pairs well with a side of tangy yogurt or a fresh salad to balance the flavors.

Presentation advice

Present Zesty Zigni in a large serving dish, allowing the vibrant colors of the chicken, bell peppers, and sauce to shine. Garnish with fresh cilantro for a pop of green.