RECIPE: ETHIOPIAN STEW ( so full of flavour)

This Ethiopian stew recipe is perfect for a Fat Loss Meal as described here.  Drop it on top of some cauliflower rice and VOILA!

I found this recipe on Nom Nom Paleo and just had to try. This is her recipe here. Way prettier than mine. Hey, I never claimed I was good at any of this.  

But the first thing you're going to have to do is find Berbere, and the name holds true as it literally means “spicy” in Amharic.   Be advised it's hot! I wound up having to make my own variation of the mix.



Berbere is a mix of most my spice rack - chili, ginger, coriander, fenugreek, cardamom, cinnamon, and more.  Nom Nom Paleo provided a link to make your own berbere here (Saveur has a recipe here), or you can buy some from your friendly neighborhood spice purveyor.

You'll need ...

Chicken drumsticks (about 10 drumsticks)
Kosher salt
¼ cup ghee
2 medium red onions, sliced
3 garlic cloves, finely minced
1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tbsp) I USED POWDER
1 tablespoon berbere seasoning  IT'S HOT!
¼ teaspoon ground cardamom
¼ teaspoon freshly ground black pepper
2 cups chicken stock OURS WAS HOMEMADE
4 hard-boiled eggs I DIDN'T ADD THESE BUT YOU CAN
Juice from 1 lime 

It's really simple.  Start with the onions.  Melt the Ghee in a dutch oven and slowly caramelize the onions.  This is a long process which I didn't bother waiting for so I got scorched onions.  

Once "caramelized" not burnt...add your garlic and ginger. Stir for a few minutes, then add the Berbere, Cardamom and black pepper.  OR whatever you have of those ingredients in your pantry...I didn't have Cardamom.  Still tasted great in the end.

                                                                     

Add your homemade chicken stock and stir, stir, stir. Bring the contents to a boil.

Drumsticks in.  Cover and cook on low for around 45 min.  So very easy. In that time you can prep your eggs (if your adding this to the dish) or cook up you cauliflower rice.













Final step.

Once the legs are cooked.  Remove the lid and turn the heat up.  Let the contents reduce to about half.  this should take anywhere from  5 to 10 minutes.  Add your lime juice and presto bango, you've got a STEW.


It was so very very rich and aromatic and not terribly hot because I made my own spice.  Kids loved it.