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Chicken Dahlak Style


1 stephen ceideburg
2 1/2 lb chicken, cut up
1 tsp salt
1 lemon, diced
1 lb red shallots or onion, finely chopp, ed
1/4 cup clarified butter
4 tbsp berbere paste or powder *
3 large ripe tomatoes, peeled, seeded and f, inely chopped
4 garlic cloves, finely chopped or pr, essed
1/4 tsp ginger
1 salt to taste
1 dash black pepper
1 hard-cooked eggs

* 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 1/4 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,

Posted by Stephen Ceideburg


Servings: 4



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