Dairy-Free Ethiopian Chicken Stew with Injera

Ingredients

• 2 lbs Chicken thighs
• 2 medium Onion
• 4 cloves Garlic
• 3 tbsp Berbere spice blend
• 1 can Coconut milk
• 1 cup Chicken broth
• 2 tbsp Tomato paste
• 4 whole Hard-boiled eggs
• 8 pieces Injera bread
• 2 tbsp Olive oil

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat, which is 350°F (175°C). Add the 2 tablespoons of olive oil and let it warm for about 30 seconds.
2. 2Add the 2 medium onions, chopped into small pieces, to the pot. Cook, stirring occasionally, for about 5 minutes, or until the onions look soft and translucent.
3. 3Add the 4 cloves of garlic, minced, to the pot. Cook for another minute, stirring constantly, until you can smell the garlic strongly.
4. 4Stir in the 3 tablespoons of berbere spice blend and the 2 tablespoons of tomato paste. Cook for 2 minutes, stirring all the time, until the mixture is fragrant and slightly darker.
5. 5Add the 2 lbs of chicken thighs to the pot. Cook, turning them over a few times, until they are browned on all sides, about 5 minutes.
6. 6Pour in the 1 can of coconut milk and the 1 cup of chicken broth. Stir everything together, scraping up any bits stuck to the bottom of the pot. Bring the liquid to a gentle simmer.
7. 7Turn the heat down to low, cover the pot with a lid, and let it simmer gently for 45 to 50 minutes. The chicken should be very tender when poked with a fork.
8. 8During the last 10 minutes of simmering, carefully add the 4 whole hard-boiled eggs to the pot to warm through.
9. 9Serve the chicken stew hot, with the 8 pieces of injera bread on the side for scooping.

Substitutions

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