ethiopian · intermediate
Ethiopian Berbere Braised Chicken Thighs With Eggs
A rich aromatic braised chicken stew featuring a deep onion foundation berbere spice blend tender bone-in chicken thighs and scored hard-boiled eggs.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat a dry heavy-bottomed pot over medium heat add the diced onions and cook dry for 10 minutes until soft and moisture evaporates.
- 02
Add clarified butter minced garlic and grated ginger cooking for 3 minutes until very fragrant.
- 03
Stir in the berbere spice blend and salt frying the spices in butter for 2 minutes to unlock flavor.
- 04
Pour in chicken broth and lemon juice bringing the red sauce to a simmer.
- 05
Nestle chicken thighs into the sauce cover with a tight lid and simmer on low heat for 25 minutes.
- 06
Add scored hard-boiled eggs to the pot spooning the sauce over them and simmer uncovered for 5 minutes until chicken is cooked through.
- 07
Serve hot alongside warm flatbread or steamed rice.
A LITTLE KITCHEN KNOW-HOW
kulet base building
Slow cooking finely minced onions without fat initially to break down cellular structure and build a velvety onion paste.
Notes from the kitchen
- Dry cooking onions first reduces water content and creates a silky non-greasy sauce base.
- Scoring hard-boiled eggs with small slits allows the spicy red gravy to penetrate the egg white.
- Original home-cooking adaptation inspired by ethiopian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
