Submitted by enr on 01 Sep 2010
lemon juice 1
2 tsp salt
1 chicken (about 1.5 kg)
2 onions
4 tbsp butter
4 cloves garlic
1 tsp ginger, a 1/2 tsp fenugreek, cardamom and nutmeg
1/2 tsp Berber or a combination of cayenne pepper and paprika
1 tomato or a few tbsp tomato paste
1 cup chicken broth, water or dry red wine
hard-boiled eggs - one per serving
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Marinate chicken - put the lemon juice, salt and half pieces divided portions of chicken (30-60 minutes). Crisp onion, finely chopped medium heat in a dry container without sunflower oil, big enough to accommodate all the ingredients then. Stir constantly to not burn. Dry roasting gives a different taste of the onion. Add the butter to the onion with the cloves of garlic (grated or finely chopped), ginger, fenugreek, cardamom, remaining salt, Berbers and tomatoes. Stir and let simmer for a few minutes. The onions should be soft and transparent, not too fried, must not become brown. Add chicken broth, water or wine. Add chicken and simmer 30-40 minutes. Shortly before becoming ready chicken, add the boiled eggs. * The recipe is from Ethiopia.
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01 Sep 2010


I found this version of the recipe, berber & # 233; is made by combining approximately equal amount of allspice, cardamom, cloves, fenugreek, ginger, pepper and salt, with plenty of paprika. There are dry Berber -miks of these spices and such, which added wine, oil or water. There have been a lot of other details, but not delve will try this week above option and add a review and pictures.