Chicken Berbere

Name: Chicken Berbere
Ingredients: 3 -4 ounces cooking oil (duck fat, ghee, lard etc); 2 lbs chicken breasts, in one-inch cubes; 2 large onions, chopped; 4 garlic cloves, chopped; 4 tablespoons berbere, pepper (see above); 2 tablespoons tomato paste; 3 tomatoes, chopped; 1 cup chicken stock (or cubes); 1/2 lemon, zest of, grated; salt; pepper; fresh cilantro stem (coriander)

12 ingredients

7 steps

Ingredients

3 -4 ounces cooking oil (duck fat, ghee, lard etc)
2 lbs chicken breasts, in one-inch cubes
2 large onions, chopped
4 garlic cloves, chopped
4 tablespoons berbere, pepper (see above)
2 tablespoons tomato paste
3 tomatoes, chopped
1 cup chicken stock (or cubes)
1/2 lemon, zest of, grated
salt
pepper
fresh cilantro stem (coriander)

Directions

1

Brown the chicken thoroughly on high heat in a skillet in some of the fat. Set aside. Don't put too much meat into the skillet at once, or they won't brown.
2

Fry the onion and garlic in additional fat in a pot on medium heat until it is transparent.
3

Add berbere pepper and tomato paste and more fat if necessary in order not to burn the berbere.
4

Stir for a moment, then add chicken, tomatoes, stock and lemon peel.
5

Let simmer, covered, until the chicken is tender but not over-cooked (15-20 min).
6

Add salt and pepper to taste.
7

Garnish with cilantro stems and serve immediately with rice or on flat bread.