Ethiopian Jews serve this fiery chicken stew for special meals. Heaps of onion, garlic and ginger meld together into a saucy base and get a big boost of flavor from the Ethiopian spice mix, Berbere.
- 6 eggs
- ¼ cup (60 ml/2 fl oz) vegetable oil
- 2 medium onions, finely chopped
- 4 garlic cloves, finely chopped
- 2-inch (2 cm) piece fresh ginger, peeled and finely chopped
- Kosher salt
- 1/3 cup (85 g) tomato paste (purée)
- 1 tablespoon Berbere
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 4 pounds (1.8 kg) skin-on chicken drumsticks, patted dry
- Freshly ground black pepper
- Place the eggs in a medium saucepan and cover with water by 1 inch (2.5 cm). Bring to a boil, uncovered, over high heat. As soon as the water boils, remove from the heat, cover and let sit for 20 minutes. Drain the eggs and cover with cold water. Peel the eggs and set aside.
- Meanwhile, in a Dutch oven (casserole), heat the oil over medium heat. Add the onions, garlic, ginger and a pinch of salt and cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Add ¼ cup (60 ml/2 fl oz) water, cover and cook until the onions are very tender, about 5 minutes.
- Stir in the tomato paste (purée), berbere, paprika, cumin and turmeric. Season the chicken on both sides with salt and pepper and add to the Dutch oven along with 2½ cups (590 ml/20 fl oz) water. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium, cover and cook, stirring occasionally, until the sauce begins to thicken, 30 to 35 minutes. If the mixture begins to look dry while cooking, add a little more water.
- Add the peeled eggs and ½ teaspoon salt to the pot, cover and continue cooking until the chicken is very tender, about 20 minutes. Taste and add more salt and pepper, if desired. Serve hot, with the sauce spooned on top.
- Recipe reprinted from THE JEWISH COOKBOOK by Leah Koenig (Phaidon, 2019).