📝 About This Recipe
This soul-warming dish bridges the ancient culinary traditions of the Beta Israel community with the bold, fiery spirit of Ethiopian highlands. At its heart is the complex Berbere spice blend—a fragrant tapestry of chili, cardamom, and ginger—simmered slowly with caramelized onions to create a rich, velvet-like sauce. Perfectly kosher and naturally dairy-free, this chicken stew is a celebration of heritage that brings a deep, smoky heat and incredible aromatic depth to your Shabbat table.
🥗 Ingredients
The Aromatics
- 4 large Red Onions (very finely minced, almost a paste)
- 6 cloves Garlic (pressed or finely grated)
- 2 inch piece Fresh Ginger (peeled and finely grated)
- 1/4 cup Extra Virgin Olive Oil (or Kosher parve margarine for richness)
The Spice & Poultry
- 2 lbs Chicken Thighs (bone-in, skin removed, cleaned with lemon juice)
- 3-4 tablespoons Berbere Spice Blend (adjust based on desired heat level)
- 2 tablespoons Tomato Paste (for body and acidity)
- 1.5 teaspoons Kosher Salt (to taste)
- 2 cups Chicken Stock (low sodium, hot)
Finishing Touches
- 4-6 pieces Hard-Boiled Eggs (peeled, with small vertical slits cut into the whites)
- 1/4 cup Fresh Cilantro (roughly chopped for garnish)
- 1 whole Lemon (cut into wedges)
👨🍳 Instructions
-
1
Begin by preparing the chicken. Rinse the pieces with water and lemon juice, pat dry, and set aside at room temperature for 15 minutes to ensure even cooking.
-
2
In a heavy-bottomed Dutch oven or large pot, add the finely minced onions. Cook them over medium heat *without* oil for about 10-15 minutes, stirring constantly to prevent burning.
-
3
Once the onions have released their moisture and turned translucent and slightly golden, add the olive oil (or parve margarine).
-
4
Sauté the onions in the oil for another 10 minutes until they are deep golden brown. This 'dry-sweating' then frying method is the secret to an authentic, thick sauce.
-
5
Stir in the garlic and grated ginger. Cook for 2-3 minutes until the raw aroma dissipates and the kitchen smells fragrant.
-
6
Add the Berbere spice blend and the tomato paste. Stir vigorously for 2 minutes to 'toast' the spices, which unlocks the essential oils and deepens the color to a rich mahogany.
-
7
Slowly pour in 1/2 cup of the chicken stock to deglaze the bottom of the pot, scraping up any flavorful browned bits (fond).
-
8
Add the chicken thighs to the pot, coating them thoroughly in the spice paste. Brown the chicken for about 5 minutes, turning once.
-
9
Pour in the remaining chicken stock until the chicken is mostly submerged. Bring to a gentle boil, then reduce the heat to low.
-
10
Cover the pot and simmer for 40-45 minutes. The chicken should be tender and the sauce should have thickened significantly.
-
11
Gently tuck the hard-boiled eggs into the sauce. Simmer uncovered for the final 10 minutes, allowing the eggs to take on the color and flavor of the Berbere.
-
12
Taste the sauce and adjust the salt if necessary. If the sauce is too thick, add a splash of water; if too thin, simmer for a few more minutes uncovered.
-
13
Remove from heat and let the dish rest for 5 minutes before serving. This allows the flavors to settle and the oils to rise beautifully to the surface.
💡 Chef's Tips
The secret to this dish is the onions; do not rush the caramelization process as it provides the natural sweetness to balance the heat. If you cannot find a Berbere blend, you can make a quick version using chili powder, paprika, fenugreek, and a pinch of cloves and allspice. Always use bone-in chicken thighs for maximum flavor and to prevent the meat from drying out during the long simmer. For a milder version, remove the seeds from the Berbere blend if making it from scratch, or use half the recommended amount and supplement with smoked paprika. Make this a day in advance; like many stews, the flavors develop and improve significantly after 24 hours in the refrigerator.
🍽️ Serving Suggestions
Serve traditionally with Injera (Ethiopian sourdough flatbread) to soak up the spicy sauce. For a Bene Israel twist, pair with Basmati rice pilaf or even a simple coconut rice. Accompany with a cool tomato and cucumber salad (Kachumbari) to provide a refreshing contrast to the heat. A dry, chilled Kosher white wine like a Chenin Blanc or a light Israeli Rosé cuts through the spice beautifully. Offer extra lemon wedges on the side to brighten the deep, earthy flavors of the Berbere.