This long-cooking Ethiopian braised chicken dish is the first thing author Marcus Samuelsson prepares when his wife's sisters come to town.
, the long-cooking Ethiopian braised chicken dish, by a friend in Addis Ababa. First, we sweated onions in for nearly an hour. Then we added the chicken thighs and legs, the fantastic Berbere spices , and white meat to the pot, and waited some more.
The stock went in last, and while that simmered, we boiled and peeled eggs, adding them just before serving. Now, when my wife's sisters come to town, the first thing we do together is prepare, and that's probably my favorite occasion on which to make this dish. It gives us plenty of time to catch up. —
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