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Ingredients
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1 ¾ pounds chicken thighs, skin removed
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1 ¾ pounds chicken drumsticks, skin removed
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¼ cup grated fresh ginger
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2 tablespoons minced garlic
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4 tablespoons niter kibbeh (spiced clarified butter), divided
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1 cup thinly sliced red onion
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1 (15 ounce) can tomato sauce
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2 tablespoons berbere (Ethiopian spice blend)
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1 ½ teaspoons fine kosher salt
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1 teaspoon sweet paprika
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½ teaspoon cayenne pepper
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½ teaspoon ground cardamom
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½ teaspoon ground nutmeg
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2 tablespoons finely chopped cilantro leaves and stems
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6 pieces injera (Ethiopian bread)
Directions
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Pierce chicken thighs and drumsticks in a few spots with a knife; rub with ginger and garlic to coat.
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Heat 2 tablespoons niter kibbeh in a deep, 12-inch skillet or Dutch oven over medium-high heat. Arrange chicken pieces in a single layer and sear until browned, about 3 minutes per side. Transfer to a plate.
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Add remaining 2 tablespoons niter kibbeh to the skillet. Add onion; stir-fry over medium-high heat until softened and light brown around the edges, 5 to 8 minutes. Pour in tomato sauce and sprinkle in berbere, salt, paprika, cayenne, cardamom, and nutmeg. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until a thin layer of oil separates from the sauce, forming a spice-colored film on its surface, about 20 minutes.
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Return chicken and any pooled juices to the skillet; coat with sauce. Cook, covered and turning pieces occasionally, until the thickest parts are no longer pink when pierced and meat begins to fall off the bone, 35 to 40 minutes.
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Sprinkle with cilantro and serve with injera.
Cook's Notes:
Chicken thighs and drumsticks are easy to find at the meat counter, but often they still have their skin on. Ask the butcher to remove it for you, or simply grab a piece and, using paper towels for an easier grip, pull the skin away from the meat.
Berbere is the essential spice blend in Ethiopia. Versions are as varied as the kitchens they come from, but spicy chile peppers and a medley of aromatic spices from India and Indonesia are key to berbere's complex layers. You can find ready-made blends in the spice aisle of large supermarkets and any grocery that serves Ethiopian food-lovers. Or try Bithia's DIY version: Combine 2 tablespoons paprika; 1 tablespoon cayenne pepper; 1 teaspoon ground coriander; 1/2 teaspoon each ground ginger, cardamom, and fenugreek; 1/4 teaspoon each ground nutmeg and allspice; and 1/8 teaspoon ground cloves. Makes 1/4 cup.
Niter kibbeh is a spiced clarified butter that provides the "je ne sais quoi" in many Ethiopian dishes. If you don't have it, you can substitute vegetable oil. But it's easy to make! Steep whole spices—such as 1 cinnamon stick, 1/8 teaspoon fenugreek seeds, 3 whole cloves, and 5 whole peppercorns—in 1 cup of melted clarified butter (ghee) about 10 minutes over low heat. Strain out and discard the spices; store butter chilled in an airtight container.
Editor's Note:
This is part of a special feature in our February-March 2022 magazine issue. See the magazine for more recipes!
Nutrition Facts (per serving)
605 | Calories |
20g | Fat |
47g | Carbs |
61g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 605 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 8g | 40% |
Cholesterol 234mg | 78% |
Sodium 1333mg | 58% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 3g | 12% |
Protein 61g | 121% |
Potassium 974mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.