Back to 6 servings chicken 3 lbs bone-in chicken thighs or drumsticks, about 8 pieces, skin removed 2 tbsp fresh lemon juice, for marinating sauce 6 medium red onions, finely chopped, about 6 cups 2 tbsp vegetable oil 4 tbsp niter kibbeh, spiced clarified butter; ghee or butter can substitute, divided 4 cloves garlic, minced 1 tbsp fresh ginger, minced 2 tbsp tomato paste 0.5 cup berbere, homemade preferred; check salt content of store-bought 1.5 cups chicken stock, or water, plus more as needed 0.5 cup tej or dry white wine, optional; mix white wine with 1 tsp honey as a substitute 0.5 tsp black pepper 0.5 tsp ground cardamom, korarima if available 1 tsp salt, or to taste to finish 6 large eggs, hard-boiled, peeled, pierced with a fork injera, rice or bread, to serve
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Rub the chicken pieces with the lemon juice and set aside at room temperature for at least 30 minutes.2 Step 2: Boil the eggs for 10 minutes, cool them in cold water, peel, and pierce each one several times with a fork. Set aside.3 Step 3: Heat the vegetable oil and 2 tablespoons of the niter kibbeh in a large heavy pot over medium-low heat. Add the chopped onions, cover and cook, stirring often, for 45 to 60 minutes until very soft, deeply caramelized and fragrant. Add a splash of water if they begin to scorch.4 Step 4: Stir in the garlic and ginger and cook for 3 to 5 minutes until fragrant. Add the tomato paste and cook 2 minutes more.5 Step 5: Add the berbere and cook, stirring, for about 1 minute, then add 1 cup of the stock and the wine, if using. Simmer gently for 5 minutes.6 Step 6: Stir in the remaining 2 tablespoons niter kibbeh, the pepper, cardamom and salt.7 Step 7: Add the chicken pieces, turning to coat in the sauce. Pour in the remaining stock, bring to a simmer, then reduce to low, cover and cook 45 to 60 minutes, stirring occasionally, until the chicken is fully cooked and very tender and the sauce is thick. The chicken is done when it reaches 165°F (74°C) and the juices run clear with no pink at the bone. Add a little water if the sauce gets too thick.8 Step 8: Nestle the eggs into the sauce, spooning it over them, and simmer uncovered for 10 minutes so they absorb the flavor and the sauce thickens. Taste and adjust the salt.9 Step 9: Serve hot with injera, rice or bread, halving the eggs and arranging them over the chicken.getsaucepan.com/r/30ce776c-4fde-5c20-94ee-934581e1f1e1
Cook this in Saucepan Doro Wat as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
