Name: Four Easy Ethiopian Recipes For A Fantastic Feast Kitchen Frau
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 2 lbs chicken pieces, skin-on and bone-in; 2 large red onions, finely chopped; 4 cloves garlic, minced; 2-inch piece ginger, grated; 2 tbsp berbere spice blend; 1 cup chicken broth; 2 tbsp tomato paste; Salt and pepper to taste; Hard-boiled eggs (optional); 1 cup teff flour; 2 cups water; 1/4 tsp salt; Oil for greasing the pan; 1 lb beef, thinly sliced; 1 red onion, sliced; 2 tomatoes, chopped; 2 cloves garlic, minced; 1 tbsp butter; 1 tbsp olive oil; 1 tbsp berbere spice blend; Salt and pepper to taste; Fresh lemon juice; 1 head of cabbage, thinly sliced; 2 carrots, sliced; 2 potatoes, diced; 1 red onion, chopped; 2 cloves garlic, minced; 2 tbsp olive oil; 1 tsp turmeric; 1 tsp paprika

Instructions

In a large pot, sauté the onions in oil until soft. Add garlic, ginger, and berbere spice. Cook for a few minutes until fragrant.
Add chicken pieces, tomato paste, and chicken broth. Cover and simmer for about 30-40 minutes, until the chicken is cooked through.
If desired, add hard-boiled eggs to the stew. Serve hot with injera bread.
In a bowl, whisk teff flour and water until smooth. Cover and let the batter ferment for 1-3 days.
Heat a non-stick skillet and lightly grease with oil. Pour a ladle of the batter and swirl to form a thin pancake. Cook until bubbles form, then cover and cook until set.
In a pan, heat butter and oil. Sauté onions until translucent. Add beef slices and cook until browned.
Stir in garlic, tomatoes, and berbere spice. Cook for a few more minutes. Season with salt, pepper, and lemon juice. Serve hot.
In a pan, sauté onions in olive oil until soft. Add garlic, turmeric, and paprika. Cook for a minute.
Add cabbage, carrots, and potatoes. Cook until the vegetables are tender. Season with salt and pepper. Serve warm.

Ingredients

Instructions

Nutrition Facts