Chicken dahlak-style
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 2½ | pounds | Chicken, cut up |
| 1 | teaspoon | Salt |
| 1 | Lemon, diced | |
| 1 | pounds | Red shallots or onion, finely chopped |
| ¼ | cup | Clarified butter |
| 4 | tablespoons | Berbere paste or powder * |
| 3 | larges | Ripe tomatoes, peeled, seeded and finely chopped |
| 4 | Garlic cloves, finely chopped or pressed | |
| ¼ | teaspoon | Ginger |
| Salt to taste | ||
| 1 | dash | Black pepper |
| Hard-cooked eggs | ||
Directions
* 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 ¼ 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