Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
2 1/2 lb Chicken, cut up
1 ts Salt
1 Lemon, diced
1 lb Red shallots or onion,
-finely chopped
1/4 c Clarified butter
4 tb Berbere paste or powder *
3 lg Ripe tomatoes, peeled,
-seeded and finely chopped
4 Garlic cloves, finely
-chopped or pressed
1/4 ts Ginger
Salt to taste
1 ds Black pepper
Hard-cooked eggs

* Recipe available from me on request. S.C.

Remove skin and fat from chicken. Wash chicken and soak in cold water
with 1 teaspoon salt and diced lemon while making the sauce.

Cook onions in clarified butter over medium heat until the onions are
soft and golden brown. Add 1/4 cup water to prevent burning. Add
berbere and cook for 7 to 10 minutes. Add the to- matoes and cook an
additional 10 minutes. Add 1 cup water, simmer for 1 minute.

Drain chicken, discard the lemon chunks. Put chicken into the sauce.
Add the garlic, ginger and salt. Cook 45 minutes, or until chicken is
done. Remove from heat; sprinkle with black pepper.

Before serving, peel the hard-cooked eggs and poke with a fork on 4
sides. Carefully place eggs into the sauce. Serve with rice injera
(crepelike bread).

PER SERVING: 455 calories, 36 g protein, 27 g carbohydrate, 26 g fat
(12 g saturated), 151 mg cholesterol, sodium content cannot be
determined due to lack of information on berbere paste, 2 g fiber.

Maaza Haile Michael, Dahlak Restaurant.

From an article by Heidi Haughy Cusik in the San Francisco Chronicle,
6/12/91.

Posted by Stephen Ceideburg

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