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Prep Time:1 hrAdditional Time:45 minsTotal Time:1 hr 45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:1 hrAdditional Time:45 minsTotal Time:1 hr 45 minsServings:4Yield:4 servings
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4 bone-in chicken leg quarters (2 1/2-3 pounds), skin removed, trimmed2tablespoonslemon juice1teaspoonsea salt3cupsminced yellow onions3-5 cups warm water, divided¼cupniter kibbe (see Tips) or clarified butter⅓cupminced fresh ginger2 ½tablespoonsminced fresh garlic1teaspoonground turmeric1teaspoonmakulaya alicha spice blend (see Tips) or equal parts dried basil and thyme1teaspoonmatafecha (see Tips) or equal parts ground white pepper, cardamom and cinnamon1cuptej (Ethiopian honey wine), mead or dry white wine2large eggs
Cook Mode(Keep screen awake)
Ingredients
4 bone-in chicken leg quarters (2 1/2-3 pounds), skin removed, trimmed
2tablespoonslemon juice
1teaspoonsea salt
3cupsminced yellow onions
3-5 cups warm water, divided
¼cupniter kibbe (see Tips) or clarified butter
⅓cupminced fresh ginger
2 ½tablespoonsminced fresh garlic
1teaspoonground turmeric
1teaspoonmakulaya alicha spice blend (see Tips) or equal parts dried basil and thyme
1teaspoonmatafecha (see Tips) or equal parts ground white pepper, cardamom and cinnamon
1cuptej (Ethiopian honey wine), mead or dry white wine
2large eggs
Directions
Place chicken in a large shallow nonreactive dish and rub with lemon juice and salt. Set aside, turning the chicken occasionally.
Nestle the chicken (and any accumulated liquid from the dish) into the onion sauce. Pour in enough water to almost cover the chicken. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part without touching bone registers at least 165 degrees F, 15 to 25 minutes.
Meanwhile, hard-boil eggs: Place in a saucepan and cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, drain and cover the eggs with ice-cold water; let stand until completely cooled. Peel.
Tips
To make ahead: Refrigerate for up to 3 days.
Tips: Niter kibbe is clarified butter seasoned with cardamom and a sage-like herb called kosseret.
Makulaya alicha spice blend is made with turmeric, garlic, ginger and white cumin.
Matafecha seasons many Ethiopian red sauces and includes cinnamon, cloves, long pepper and cardamom.
Originally appeared: EatingWell Magazine, January/February 2018
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Nutrition Facts(per serving)483Calories27gFat20gCarbs36gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
