This is perhaps one of the best-known dishes from Ethiopia. A simple chicken casserole enhanced by the use of berbere, a complex spice blend from Africa including chilli, fenugreek, ajowan, and cumin.
- 1 tbsp vegetable oil
- 1 onion, diced
- 1 garlic clove, crushed
- 30 g fresh ginger
- 1 tbsp Berbere
- 1.2 kg chicken thighs, cut into strips (see Note)
- 50 ml seasoned clarified butter
- 1 tsp fresh coriander
- salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a large frying pan over medium heat. Add onion, garlic and ginger and cook until transparent. Add berbere and fry for a few minutes or until it releases a spicy aroma. Add the chicken pieces and fry, gently turning the meat, until they are cooked. Add butter, cover and simmer for 5 mins.
Finally add fresh coriander and season to taste.
Serve with Injera (Ethiopian Flat Bread), sauteed spinach and natural yoghurt.
You can substitute other meats if you prefer.