Looking for a simple chicken recipe that didn’t require too much of my left hand, I found this delicious Ethiopian recipe for my slow cooker. It comes from the recipe book “Slow Cooking” by Catherine Atkinson. I left out the hard-boiled eggs and didn’t garnish because – come on – I only have one good hand! But next time I’ll try the full meal deal.
This tasty recipe is one I will definitely be using again. Maybe I’ll even be brave enough to try making injera (traditional Ethiopian fermented sourdough bread – tastes way better than that sounds).
2 tbsp. vegetable oil
2 large onions, chopped
3 cloves garlic, chopped
1″ piece of fresh ginger, peeled and finely chopped
3/4 c. chicken stock
1 c. passata (bottled strained tomatoes)
seeds from 5 cardamom pods
1/2 tsp. turmeric
large pinch of cinnamon
large pinch of ground cloves
large pinch of nutmeg
3 lb. chicken
4 hard-boiled eggs
cayenne pepper to taste
roughly chopped coriander or parsley
thinly sliced onion rings
Heat the oil in a large pan. Add onions and cook for 10 minutes until softened. Add the garlic and ginger and cook for 1 – 2 minutes. Add the stock and the passata to the pan. Bring to a boil and cook, stirring frequently for about 10 minutes. Season.
Transfer the mixture to the slow cooker and stir in the spices. Add the chicken and push the pieces down into the sauce.
Cover and cook on high for 3 hours. Remove the shells from the eggs, then prick the eggs a few times with a fork. Add to the sauce and cook for 45 minutes, until the chicken is cooked through and tender. Season with cayenne.
Garnish with coriander or parsley and onion rings and serve with flatbread or rice.