Taffach Ethiopian Restaurant in Davis

Heat olive oil in a large pot over medium heat until shimmering.

Add finely chopped onions and sauté until caramelized, about 15-20 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 2 minutes.

Add berbere spice and stir for 1-2 minutes to bloom the flavors.

Mix in tomato paste and cook for another 3-4 minutes.

Pour in water and bring to a simmer.

Add chicken pieces, ensuring they are submerged in the sauce.

Season with salt and black pepper, then cover and cook for 30-40 minutes until chicken is tender.

Add hard-boiled eggs to the pot during the last 10 minutes of cooking.

Stir in butter and lemon juice just before serving.

Garnish with chopped coriander and serve hot.

Equipment Needed

Dietary

Allergens