Ingredients
- 3 to 3 1/2 pound chicken, whole (cut in pieces or chicken thighs)
- 1 to 2 lemons, whole (juiced, to be placed in water as described in method)
- 3 tablespoons butter (spiced butter, sub with cooking oil, or more)
- 1/4 cup oil (canola oi)
- 2 to 3 yellow onions, sliced (medium onions)
- 1 tablespoon garlic, minced
- 1/2 tablespoon ginger root, minced
- 1/2 tablespoon paprika
- 1 tablespoon tomato paste
- 4 to 6 large eggs (soft boiled egg, shelled removed)
- 2 tablespoons berbere spice
- 1 tablespoon dried basil (optional)
- 1 to 2 lemons, whole (fresh)
- Salt and pepper to taste
How to Make
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Step 1: Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.)
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Step 2: Drain chicken and season chicken with, salt, pepper and set aside
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Step 3: In a large pot, over medium heat, heat until hot, and then add spiced butter and onions, sauté onions, stirring frequently, until they are deep brown about 7 -10 minutes.
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Step 4: After the onions are caramelized or reached a deep brown color, add some more oil, followed by berbere spice, garlic, and ginger.
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Step 5: Stir for about 2-3 minutes, for the flavors to blossom and the mixture has a deep rich brown color. Be careful not to let it burn.
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Step 6: Then add about 2-3 cups water. Add chicken, tomato paste, basil, salt and cook for about 30 minutes.
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Step 7: Throw in the eggs; thoroughly mix to ensure that the eggs are immersed in the sauce.
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Step 8: Continue cooking until chicken is tender about 10 minutes or more
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Step 9: Adjust sauce thickness and seasoning with water or broth, salt according to preference.
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Step 10: Serve warm
We hope you enjoy this recipe!
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