Side Pannel
Chicken Dahlak-Style
Ingredients List
- Stephen Ceideburg
- 2 1/2 lb Chicken, cut up
- 1 ts Salt
- 1 Lemon, diced
- 1 lb Red shallots or onion,
- -finely chopped
- 1/4 c Clarified butter
- 4 tb Berbere paste or powder *
- 3 lg Ripe tomatoes, peeled,
- -seeded and finely chopped
- 4 Garlic cloves, finely
- -chopped or pressed
- 1/4 ts Ginger
- Salt to taste
- 1 ds Black pepper
- Hard-cooked eggs
Directions
* Recipe available from me on request. S.C.
Remove skin and fat from chicken. Wash chicken and soak in cold water with
1 teaspoon salt and diced lemon while making the sauce.
Cook onions in clarified butter over medium heat until the onions are soft
and golden brown. Add 1/4 cup water to prevent burning. Add berbere and
cook for 7 to 10 minutes. Add the to- matoes and cook an additional 10
minutes. Add 1 cup water, simmer for 1 minute.
Drain chicken, discard the lemon chunks. Put chicken into the sauce. Add
the garlic, ginger and salt. Cook 45 minutes, or until chicken is done.
Remove from heat; sprinkle with black pepper.
Before serving, peel the hard-cooked eggs and poke with a fork on 4 sides.
Carefully place eggs into the sauce. Serve with rice injera (crepelike
bread).
PER SERVING: 455 calories, 36 g protein, 27 g carbohydrate, 26 g fat (12 g
saturated), 151 mg cholesterol, sodium content cannot be determined due to
lack of information on berbere paste, 2 g fiber.
Maaza Haile Michael, Dahlak Restaurant.
Remove skin and fat from chicken. Wash chicken and soak in cold water with
1 teaspoon salt and diced lemon while making the sauce.
Cook onions in clarified butter over medium heat until the onions are soft
and golden brown. Add 1/4 cup water to prevent burning. Add berbere and
cook for 7 to 10 minutes. Add the to- matoes and cook an additional 10
minutes. Add 1 cup water, simmer for 1 minute.
Drain chicken, discard the lemon chunks. Put chicken into the sauce. Add
the garlic, ginger and salt. Cook 45 minutes, or until chicken is done.
Remove from heat; sprinkle with black pepper.
Before serving, peel the hard-cooked eggs and poke with a fork on 4 sides.
Carefully place eggs into the sauce. Serve with rice injera (crepelike
bread).
PER SERVING: 455 calories, 36 g protein, 27 g carbohydrate, 26 g fat (12 g
saturated), 151 mg cholesterol, sodium content cannot be determined due to
lack of information on berbere paste, 2 g fiber.
Maaza Haile Michael, Dahlak Restaurant.
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