Hassa Dernawi - Ethiopian Spiced Chicken Stew

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 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 ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 cups (470ml) crushed tomatoes 2 cups (470ml) crushed tomatoes
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 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, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces with berbere spice blend, paprika, cumin, coriander, turmeric, salt, and black pepper. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
2. 2.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
3. 3.
   Add the marinated chicken pieces to the pot and brown them on all sides for about 5 minutes.
4. 4.
   Stir in the crushed tomatoes, chicken broth, and tomato paste. Bring the mixture to a simmer.
5. 5.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
6. 6.
   Taste and adjust the seasoning if needed. If you prefer a thicker sauce, remove the lid and simmer for an additional 10-15 minutes.
7. 7.
   Serve the Hassa Dernawi hot, garnished with fresh cilantro. It pairs perfectly with injera or steamed rice.

Treat your ingredients with care...

• Berbere spice blend — If you prefer a milder version, reduce the amount of berbere spice blend used. Adjust according to your spice tolerance.
• Crushed tomatoes — You can use canned crushed tomatoes or make your own by blending fresh tomatoes until smooth.

Tips & Tricks

• For an extra burst of flavor, add a tablespoon of lemon juice to the stew just before serving.
• If you can't find berbere spice blend, you can make your own by combining chili powder, paprika, cayenne pepper, ginger, garlic powder, and other Ethiopian spices.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve Hassa Dernawi with injera, a traditional Ethiopian flatbread, or steamed rice. The stew is best enjoyed hot, allowing the flavors to fully develop.

Presentation advice

Garnish the dish with fresh cilantro leaves to add a pop of color. Serve the stew in a deep bowl or on a large platter, allowing the vibrant red sauce to take center stage.