Chicken Dahlak-style Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
2 1/2 lbs: Chicken, cut up
1 tsp: Salt,
1: Lemon, diced
1 lbs: Red shallots or onion, finely chopped
1/4 cup: Clarified butter,
4 tbsp: Berbere paste or powder *,
3 large: Ripe tomatoes, peeled, seeded and finely chopped
4: Garlic cloves, finely chopped or pressed
1/4 tsp: 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 1/4 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
Source from luhu.jp
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 1/4 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
Source from luhu.jp
Tags
Poultry