This recipe is a traditional Ethiopian stew, with a rich sauce that’s really fragrant and satisfying. There are some fantastic flavours coming from ‘niter kibbeh’ - a spiced, clarified butter, plus a spice blend called berbere - a mixture of paprika and a touch of chilli along with sweet spices like cinnamon, nutmeg and cardamon as well as pungent, earthy flavours such as fenugreek, cumin and ajowan.
Niter Kibbeh Blend: green cardamon, fenugreek, bay, basil, rosemary, thyme, garlic, ginger
Berbere: chilli, paprika, ginger, cloves, coriander, green cardamon, fenugreek, allspice, nutmeg, cumin, garlic, onion, turmeric, ajowan, salt
Potato Spices: turmeric, fenugreek, coriander, green bell pepper
May contain traces of celery, mustard and sesame Allergens are listed in CAPITALS
500g diced chicken (thighs are best)
1 large onion
750g mixture of potatoes and carrots
Salad to serve (optional)
4 eggs (any size) (optional)
2 tbsp tomato puree
Bread to serve (optional)
Large lidded pan
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