This was amazing! Came out tasting just like the Ethiopian restaurant we love. I used chicken thighs, doubled the recipe but used half the butter - so a quarter of the butter it called for. I found Berbere on amazon and glad I read the reviews because I only used two tablespoons (in a double batch) and it was the perfect amount of spicy. Also glad someone recommended patience with the cooking. I simmered first 1.5 hours and it was worth it. Also, I made this a day in advance and it really made it wonderful letting the flavors blend and improve overnight (in the fridge, of course). I served with cilantro and some authentic injira I bought from an Ethiopian market. Perfection!
I made the eggplant filing exactly as written but then.....forget the taco shell.....we put it in warm pita bread, added some hummus and topped it with yogurt sauce (plain yogurt, lime juice, cilantro) and BAM amazing.
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