This fiery African stew will give you succulent chicken to warm up on cool nights.
Ingredients
4 chicken legs or 8 thighs
2 medium onions chopped
4 TBL olive oil
2 TBL minced ginger
2 TBL minced garlic
2 – 5 tsp Ethiopian Berbere or Durban Curry
2 TBL tomato paste
½ cup white or red wine
3 TBL raisins, chopped
3 TBL pitted dates chopped
2-3 cups chicken stock
Salt to taste
Instructions
In a medium sauce pan, brown chicken in a bit of canola oil and golden brown. Set aside.
In another pan, sauté onions in the olive oil until onions are translucent (about 10 minutes).
Add garlic and ginger. Sauté for 2 minutes.
add the Ethiopen Berbere or Durban Curry and Sauté for 2 minutes.
Add the tomato paste. Cook 2 minutes.
Add the wine, cook down for 2 minutes.
Add the raisin, dates, stock and salt.
Bring to a boil. Lower heat to a simmer. Cover and simmer the stew for 1.5 – 2 hours or the chicken is very tender.
Adjust seasoning. Enjoy with Golden Fragrant Rice or Monsoon Potatoes.
Categories: Durban Curry, Ethiopian Berbere, Africa & The Levant, Chicken, Hot
Buy Spices Used: Ethiopian BerbereDurban Curry