Ethiopian Chicken Stew
Spicy, savory Ethiopian Chicken Stew. A perfect make ahead meal.
1 and 1/2 lbs chicken thighs, cut into 1 inch chunks
1 lemon zested and then juiced
1 sweet or yellow onion diced
4 Tablespoons Butter, separated- 2 + 2.
4 large cloves garlic, minced or grated on zester or microplane
1" fresh ginger, minced or grated on zester or microplane
1 Tablespoon Tomato Paste
3 Tablespoons Berebere spice blend
1 Tablespoon Paprika
1 Tablespoon Olive Oil
1 Teaspoon Kosher Salt
1 1/4 Cup Chicken or Vegetable Stock
1/4 cup chopped cilantro, plus more to garnish
1 cup cooked quinoa
1 large avocado, sliced
Zest lemon and set zest aside.
Juice lemon into a large bowl
Place chicken in a bowl with the lemon juice. Give a quick stir to distribute juice and let sit at room temperature for 30 minutes.
While the chicken sits, chop onions, and chop or grate garlic and ginger. Have all ingredients ready to go- this moves quick once you turn on the heat.
Melt 2 Tablespoons butter over medium heat in a large pan.
Add the onion and cook until translucent - about 5 minutes, stirring frequently.
Add garlic and ginger and cook one more minute.
Add tomato paste, berebere and paprika and cook 30 seconds.
Add olive oil and remaining two tablespoons of butter and stir to make a paste.
Add chicken and salt and stir to combine.
Add stock and simmer, covered 15 minutes.
Remove lid, add cilantro and cook 5 minutes or until chicken is fully cooked. The sauce will reduce and thicken slightly.
Serve with quinoa and avocado slices. Garnish with cilantro and lemon zest