Ethiopian Chicken Stew with Injera

Ingredients

• about 680 g Chicken thighs
• 1 large Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Berbere spice blend
• 2 tbsp Tomato paste
• 2 cups Chicken broth
• 4 pieces Injera bread
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tbsp of olive oil and let it heat up for about 30 seconds.
2. 2Add the 1 large onion, chopped into roughly 1.27 cm pieces, to the pot. Cook, stirring occasionally, for 5 minutes, or until the onion pieces look soft and translucent.
3. 3Add the 4 cloves of minced garlic and 1 tbsp of grated ginger to the pot. Cook for 1 minute, stirring constantly, until you can smell their fragrance.
4. 4Stir in the 2 tbsp of berbere spice blend and the 2 tbsp of tomato paste. Cook for 2 minutes, stirring constantly, until the mixture is dark red and smells toasty.
5. 5Add the about 680 g of chicken thighs to the pot. Cook for 2-3 minutes per side, until the outside of the chicken is no longer pink.
6. 6Pour in the 2 cups of chicken broth. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes. The chicken is done when it is cooked through and very tender, reaching an internal temperature of 74°C.
7. 7Stir in the 1 tsp of salt and 0.5 tsp of black pepper. Taste the stew and add more salt or pepper if you think it needs it.
8. 8Serve the hot Ethiopian Chicken Stew with the 4 pieces of injera bread.

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