3 tablespoons ghee or Butter Extra Virgin Olive Oil
2 lbs. chicken – breasts and thighs bone in
2 large onions chopped
4 garlic cloves diced
4 tablespoons Berbere Spice Blend
2 tablespoons tomato paste
3 tomatoes chopped, or 1 14.5 oz. can diced tomatoes, drained
1 cup chicken stock
zest of ½ lemon, zest
salt & pepper to taste
fresh cilantro leaves for garnish
Sprinkle the chicken pieces with 1 tablespoon Berbere Spice Blend and let sit for at least 10 minutes.
Brown the chicken thoroughly on medium-high heat in a skillet in some of the oil. Set aside.
Fry the onion and garlic in additional oil in a pot on medium heat until transparent Add 3 tablespoons Berbere Spice Blend and tomato paste to onion, garlic mix, add a bit more oil if necessary to turn into a paste. Cook for 2-3 minutes stirring constantly in order not to burn the Berbere. Once smooth add tomatoes, stock and lemon peel and chicken.
Let simmer, covered, until the chicken is tender but not over-cooked (15-20 min).
Add salt and pepper to taste and garnish with cilantro stems and serve immediately with rice, couscous or on flat bread.
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