Chicken dahlak-style

4 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
2½ pounds Chicken, cut up
1 teaspoon Salt
1 Lemon, diced
1 pounds Red shallots or onion, finely chopped
¼ cup Clarified butter
4 tablespoons Berbere paste or powder *
3 larges Ripe tomatoes, peeled, seeded and finely chopped
4 Garlic cloves, finely chopped or pressed
¼ teaspoon Ginger
Salt to taste
1 dash Black pepper
Hard-cooked eggs

Directions

* Recipe available from me on request. S.C.

Remove skin and fat from chicken. Wash chicken and soak in cold water with 1 teaspoon salt and diced lemon while making the sauce.

Cook onions in clarified butter over medium heat until the onions are soft and golden brown. Add ¼ cup water to prevent burning. Add berbere and cook for 7 to 10 minutes. Add the to- matoes and cook an additional 10 minutes. Add 1 cup water, simmer for 1 minute.

Drain chicken, discard the lemon chunks. Put chicken into the sauce.

Add the garlic, ginger and salt. Cook 45 minutes, or until chicken is done. Remove from heat; sprinkle with black pepper.

Before serving, peel the hard-cooked eggs and poke with a fork on 4 sides. Carefully place eggs into the sauce. Serve with rice injera (crepelike bread).

PER SERVING: 455 calories, 36 g protein, 27 g carbohydrate, 26 g fat (12 g saturated), 151 mg cholesterol, sodium content cannot be determined due to lack of information on berbere paste, 2 g fiber.

Maaza Haile Michael, Dahlak Restaurant.

From an article by Heidi Haughy Cusik in the San Francisco Chronicle, 6/12/91.

Posted by Stephen Ceideburg

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