This is a delicious and feisty meal to prepare on those cold, crisp evenings in the wintertime, or anytime a significant degree of internal heat is required. I like it best served with steamed rice and a sweet root vegetable such as carrots cooked and coated with butter, brown sugar and a little Moroccan La Kama.
4-6 large cooking onions, sliced thinly
2 whole chicken breasts, cut into 4 pieces
6 tbsp. oil
juice of 1 lemon (3 tbsp)
4 cups water
3-6 tsp. Ethiopian Berbere (keep adding until you like the heat level)
salt to taste
In a shallow pan, soak chicken pieces in 2 cups of the water with the lemon juice mixture for about 10-15 minutes. While the chicken is sitting, begin sautéing the onions and oil in a large Dutch kettle, over a medium heat until transparent, and then over a higher heat, searing them until caramelized and brown. Stir in the Ethiopian Berbere and salt.
Add the remaining 2 cups of water, stir well and place the drained chicken pieces into the mixture, cover and simmer until chicken is tender.
Serves 4 people.