Ethiopian Spiced Chicken

This is a recipe bursting with flavour and rich in health boosting spices that will help you to spring into Spring! Spices are full of anti bacterial, anti viral properties that your immune system will love. Turmeric for example is a super spice that is known as an anti carcinogen.
As a huge chicken and egg fan I love the combination of chicken and egg. But you could easily replace either with some wonderful mixed mushrooms or traditionally fermented tofu.

Ethiopian Spiced Chicken Recipe

Ingredients
• 800 grams chicken thighs, cut into 1 inch pieces, or 4 chicken breasts, cut into ½ inch pieces
• 2 tablespoons fresh lemon juice
• 5 tablespoons of organic butter
• 2 tablespoons extra virgin olive oil
• 3 cups onions finely minced to a chunky puree in food processor
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely minced ginger
• ¼ cup berbere spice mix see recipe below
• 1½ teaspoons salt
• ½ cup apple cider vinegar or white wine mixed with 1 teaspoon honey
• 1 cup chicken stock
• 4 hard-boiled eggs, pierced all over with fork about ¼ inch deep

Instructions
1. Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
2. Heat 2 tablespoons of the butter along with the olive oil in a pan. Add the onions and saute gently over low heat for 45 minutes, stirring occasionally.
3. Add the garlic, ginger, and 1 tablespoon butter and continue to saute for another 20 minutes, stirring occasionally.
4. Add the berbere and the 2 remaining tablespoons of butter and saute, cover and keep over low heat for another 30 minutes, stirring occasionally.
5. Add the chicken, broth, and vinegar (or wine) and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
6. Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
7. Serve hot with your favourite vegetable dish.

Berbere Spice mix
Put in a jar and keep in the fridge for up to six weeks

Ingredients:
2 tsps cumin seeds or powdered cumin
1 tsp cardomom seed or powdered cardamom
½ tsp whole spice
1 tsp fenugreek seeds or powder
1 tsp coriander seeds or powder
½ tsp ground cloves
1 tsp black peppercorns
1 tsp chilli flakes
1 tsp dried ginger or grated fresh ginger
1 tsp turmeric fresh or powdered
1 tsp salt
3 tbsp sweet hot paprika
½ tsp cinnamon

Instructions
Toast the seeds in a frying pan without oil over a gentle heat for two minutes then put into a grinder. Mix with powder spices and/or fresh ones. Put into a jar and keep in the fridge.