• 2-1/2 – 3 lb skinless, boneless chicken thighs, each cut into 2-3 pieces
• 2 T lemon juice
• 1 t salt
• 3 T butter
• 2 c onions, finely chopped
• 1 T garlic, minced
• 1 t fresh ginger, minced
• 1/4 t fenugreek crushed
• 1/4 t ground cardamom
• 1/8 t ground nutmeg
• 1/4 c Berbere (see NOTE)
• 2 T paprika (see NOTE)
• 1/2 c water
• 4 eggs, hard-cooked & peeled

Sprinkle chicken pieces with lemon juice & salt.  Set aside.

In large saucepan over med heat, melt butter.  Add onions, garlic & ginger.  Cook covered on low heat until onions are soft, but not browned (4-8 min).  Add spices & stir over low heat 2-3 min.

Pour in water & bring to boil over high heat, stirring continuously.  Add chicken to sauce, turning to coat.  Reduce heat to med-low, cover & simmer until chicken is tender, about 45 min.

Cut shallow slits into eggs (to allow color & flavor of sauce to permeate) & add to sauce.  Simmer for 10 min.

Ladle into bowls & enjoy!

NOTES:

• I reduced the amount of Berbere to 1/8 c.  It was plenty spicy for my taste…but if you like extra spicy, put in full 1/4 c.
• If you don’t have Berbere on hand, here’s a basic recipe:  1 t ground ginger, 3 T ground chili powder, 1/4 t ground cloves, 1/2 t ground cinnamon.
• I also reduced amount of paprika to 1 T.  Plenty for me…but if you’re more adventurous, use full 2 T.
• Instead of stove-top version, I used a slow cooker.  I sauted onions, etc first & then put everything else in.  I cooked on Low for 4-5 hrs.

Serve with injera, the Ethiopian flat bread traditionally served with stews.

Recipe adapted from Extending the Table…A World Community Cookbook

Here are a few more chicken recipes to try:

• Braised Chicken with Lemon & Capers
• Chili-Spiced Chicken & Potatoes
• Braised Chicken Thighs with Lemon & Green Olives
• Moroccan-Style Lemon Olive Chicken
• Chicken Goulash with Biscuit Dumplings
• Chicken Pot Pie with Crumble Topping