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Ethiopian Chicken

Posted by Solitary Dancer on July 24, 2007

Ethiopian Chicken


1 1/3 cup Onion chopped
4 teaspoon Garlic minced
4 teaspoon Lemon juice
2 teaspoon Salt
2 teaspoon Fresh ginger
1/4 teaspoon Fenugreek seeds
1/4 teaspoon Ground cardamom
1/8 teaspoon Ground nutmeg
8 teaspoon Butter
1/2 cup Water
8 teaspoon Dry white wine
8 teaspoon Hot pepper sauce
4 teaspoon Paprika
1 1/2 pound Chicken whole, cut up
2 large Egg hard cooked, sliced


Prep time: 10 minutes; Cook time: 35 minutes

Combine first 9 ingredients in a saucepan.

Simmer 3-4 minutes.

Add water, wine, hot sauce, and paprika.

Cook on high heat for 3-5 minutes, or until sauce thickens.

Reduce heat. Add the chicken.

Cover tightly and simmer for 15 minutes.

Add egg slices.

Cover and simmer for 15 more minutes, or until chicken is tender.


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