Berbere Spiced Chicken and Eggs From East Africa

berbere spice

🥗Healthier: homemade spice blend

💰Cheaper: cayenne pepper + paprika

A homemade blend can control spice levels and reduce costs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor profile.

Melt butter in a heavy bottomed pan.

Add diced red onion and cook until translucent, about 5 minutes on medium heat.

Add minced ginger and minced garlic, cooking until aromatic.

Add about 1 teaspoon of salt and 3 tablespoons of Berber spice, mixing for about a minute until blended and aromatic.

Add diced tomato and cover to simmer for about 10 minutes until tomatoes liquefy.

Turn the heat to high and add about 1 cup of water, bringing it to a boil.

Once boiling, reduce heat to simmer and rub salt on both sides of the chicken legs.

Add chicken legs to the pot, cover, and let cook for about 1 hour, checking every 15 minutes to ensure liquid levels are good and turning the chicken.

After 1 hour, add hardboiled eggs to the sauce to heat them up and coat them in the sauce, cooking for an additional 10 minutes.

Remove chicken and eggs from the pot and set aside.

Turn the heat to high and cook the sauce until it thickens, about 5 minutes, ensuring nothing sticks to the bottom of the pan.

Spoon the thickened sauce over the chicken and eggs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary