Finally. I had to make more Berbere since I went a little overboard using my first batch in other experiments. This time I left the chicken whole rather than cubing; me thinks its makes for better presentation.
- 2-3 lb Chicken ( I used whole thigh and breast this time)
- 4 T Nitr Qibe
- 2 Onions, chopped
- 3 Cloves Garlic, chopped
- 1 T Ginger, chopped
- 2 T Berbere
- 2 C Water
- Salt, pepper
Season chicken with salt and pepper, set aside. Heat Nitr Qibe in a large pan over medium heat, add onions and caramelize, stirring occasionally, about 20 minutes. Add garlic and ginger,stirring occasionally for another 5-6 minutes. Add Berbere and stir to mix. Add chicken and water, stir, raise heat to high until boiling, then reduce to low, cover and cook 30-40 minutes, occasionally turning chicken over. When the chicken is cooked, remove it from the pan, raise heat to high, then boil sauce for 5 minutes to thicken. Return chicken to the pan to warm, then serve.
Featured here with tri-coloured pearl couscous (because I was not even going to attempt making injera).