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Recipe Summary

prep:
20 mins
cook:
1 hr 50 mins
additional:
30 mins
total:
2 hrs 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken and lime juice in a large pot. Add water to cover and let sit for 30 minutes.

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  • Meanwhile, place eggs in a saucepan. Cover with water and bring to a boil. Remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

  • Put onion and salt into a stockpot. Cook over medium-low heat until slightly softened, about 5 minutes. Add olive oil and cook for 15 to 20 minutes. Add berbere powder and cook for 15 to 20 minutes more.

  • Stir in tomato paste until thoroughly mixed. Add garlic; stir until completely incorporated and cook for 5 to 10 minutes. Add ghee, cinnamon, cumin, and cardamom. Add water as needed to break thickness.

  • Remove chicken from lime water and stir into the stockpot; let simmer for 10 to 15 minutes. Stir in hard-boiled eggs. Let whole dish cook until chicken is no longer pink in the centers and juices run clear, 1 to 2 hours.

Cook's Note:

You can use any cut of chicken you prefer.

Nutrition Facts

577 calories; protein 40.5g; carbohydrates 16.5g; fat 37.7g; cholesterol 305.5mg; sodium 2610.5mg. Full Nutrition
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