Thick rich chili based stew with hard boiled eggs and chicken. Most of the work is reducing 10 cups of red onions to a paste. This part is crucial as it's the basis for the entire meal. Then adding the berbere spices and chicken.
You need Injera bread which I pick up from my local market. I don't make it (nor do my Ethiopian neighbors) so I can't tell you how.
- Place red onions in a dry dutch oven over medium heat and cook while stirring until brown everywhere (not burnt) Scrape the brown bits off the bottom of the pan periodically. This may take between an hour or as long as two.
- Once onions are brown and very soft add the chopped garlic and ginger and cook for an additional 15-20 minutes
- Add the ghee and berbere spices and stir occasionally. Cook for another 15 minutes.
- Add red wine and cook for another 15 minutes, if the sauce is too thick add 1/4 water
- Add Chicken pieces and eggs and cover
- Simmer Wat until chicken is done about 20-30 minutes.
- Bring sauce to desired consistancy by adding water
- Serve with Injera (I don't have a recipe as I buy it locally)
Reducing the onions is the key. Don't rush this step. Once they're a smooth dark paste you can proceed.
The cost per portion is including the injera that I purchose locally. The cost for the injera is $6.00. If you decide to make it yourself you'd save money. I don't have a recipe for it as I never make it.
Recipe Author: Grant
Cost per Portion: 3.00
Preparation Time: 4 hr