Monday, January 19, 2009

Ethiopian Butter Chicken

Part two of three in the Ethiopian series (part one here with a picture as well), this one is a somewhat drier dish (theoretically, it was actually a bit wet considering.) My recipe is based heavily on this recipe for "doro tibs", but I modified a little bit.


1 onion, cut into larger chunks, but still pick-up-able
1 pack boneless skinless chicken thighs, cut into cubes
1/2 c. niter kibbeh (see here for recipe but I didn't clarify it - I just smooshed in those ingredients)
1 jalapeno (more to taste), cut into rounds with seeds
1/2 bell pepper cut into the same size chunks as the onion
black pepper
grated ginger
1/4 cup white wine
salt to taste
1-2 c water/broth
1 lime (optional)

1) Wash and pat dry chicken - you can also soak it in water with lime juice. Not sure if that would make a huge difference
2) In a high sided pot (this would also probably work, if not be better, in a skillet), fry onions, garlic, ginger and jalapenos in niter kibbe.
3) Add chicken, brown a little, then add salt and pepper.
4) Add water and wine, cook chicken for 45 minutes.

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