Ingredients
- 6 large eggs
- 1/4 cup olive oil (or vegetable oil)
- 2 red onions, finely chopped (medium onion)
- 6 to 7 garlic cloves, grated
- Fresh ginger (1 piece, 2-inch, peeled and grated)
- 3 1/2 pounds chicken legs (or thighs, or a combination, skin removed)
- 1 can (6 ounce) tomato paste
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon cumin
- 1 teaspoon berbere
- Kosher salt and freshly ground black pepper
How to Make
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Step 1: Place eggs in a medium saucepan and add enough cold water to cover by 1 inch. Bring water to a boil over high heat; turn off heat; cover and let stand 20 minutes. Rinse eggs under cold water, peel them and set aside.
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Step 2: Meanwhile, add the oil, onions, garlic and ginger to a large pot set over medium-low heat and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Add 1/4 cup of water, cover pot with lid and let cook until very soft, 5–6 minutes.
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Step 3: Add the chicken and about 2 cups of water; raise heat to medium. Stir in the tomato paste and spices, and season generously with salt and pepper. Bring mixture to a simmer; cover and cook until sauce thickens, about 35 minutes. If mixture begins to look dry, add more water as needed.
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Step 4: Add peeled eggs to pot, and continue to cook until chicken is fully cooked through, an additional 10–15 minutes. Taste and adjust seasonings.
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Step 5: Arrange chicken on a piece of injera, or divide onto plates, and spoon sauce over top.
We hope you enjoy this recipe!
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