- 10ml - finely chopped fresh ginger
- 15ml - paprika
- 125ml - red wine
- 1 1/2kg - chicken, cut into serving pieces
- 60ml - niter kibbeh
- 180ml - water
- 500ml - finely chopped onion
- - basmati rice
- 2,5ml - ground nutmeg
- 22,5ml - finely chopped garlic
- 10ml - salt
- 45ml - freshly squeezed lemon juice
- 125ml - berbere
- 2,5ml - ground cardamom
The chicken pieces are stewed in a paprika paste, which adds extra spice to this recipe.
1 Dry the chicken pieces with paper towel, then rub with the lemon juice and salt.
Place them in a bowl, cover with a cloth and set aside for 30 minutes.
2 Dry-fry (without oil) the onion in a pot over low heat until it’s soft and dry.
3 Stir in the niter kibbeh.
4 When it begins to spatter, add the garlic, ginger, cardamom and nutmeg, stirring well after each addition.
5 Mix in the berbere and paprika and simmer for 2 minutes.
6 Pour in the wine and water, stir and bring to a boil. Cook over moderate heat until the liquid has reduced to a thick sauce.
7 Add the chicken pieces,cover with a lid and cook over moderate heat until the meat is tender and juicy.
8 To serve
Serve with basmati rice.
