I adore this simple, enjoyable meal that you may prepare with your children while camping.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 40 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces
- 2 cups water (Optional)
- ¼ cup lemon juice
- 3 cups chopped Bermuda onion
- 3 tablespoons butter
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- ¼ teaspoon ground ginger
- 1 cup water, or as needed (Optional)
- 2 tablespoons all-purpose flour (Optional)
- 2 tablespoons water (Optional)
- 8 hard-boiled eggs, peeled
Instructions
- Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
- Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.
Nutrition Facts
| Calories | 498 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 284 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 13 g |
| Sodium | 152 mg |
| Sugars | 3 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Very bland, will add more berbere, garlic, and salt to make it more palatable.
A waste of time!
Good recipe, well recieved by the family. I substituted chicken thighs, doubled the cayenne and paprika and added a jalapeño (we like our food with a little kick.) Served as the base of a full Ethiopian meal, it was still being raved about at breakfast.