After buying some berbere spice mix, it’s been on bloody everything since! It’s so delicious… thankfully I used the last of it for this simple chicken stew from Ethiopia. The spice mix really adds depth of flavour to this dish. Maybe now I can eat something that isn’t Ethiopian…
4 tablespoons ghee (or vegetable oil)
700g chicken thighs (cut into large chunks)
2 onions (chopped)
6 garlic cloves (chopped)
4 tablespoons berbere spice mix
3 tomatoes (roughly chopped)
2 tablespoons tomato puree
4 peels of lemon zest
salt & pepper
1 tablespoon fresh coriander (chopped)
Heat a large pan with the ghee over a moderate heat. Fry the chicken for 5-6 minutes until brown on all sides. Remove from the pan add a little more ghee then fry the onion and garlic for 4 minutes until soft and golden brown. Add the berbere, stir for 1 minute then add the tomatoes, tomato puree, lemon zest, 320ml water and chicken to the pan. Stir well until it comes to a simmer. Reduce the heat and simmer for 35 minutes. Stir in the coriander and salt and pepper to your taste. Squeeze over a little lemon juice just before serving.
Serve with flatbreads or rice.