• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken Dahlak-Style

  • Recipe Submitted by on

Category: Poultry

 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


* 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

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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