Ethiopian Chicken & Egg Stew (which came first?) is a tasty Ethiopian style meal and best served with perhaps green lentils or rice, and some green vegetables. Our Go Spice Shala blend would make the dish at its most authentic but Bangla, Marrakesh, Red Sahara, Saba or Toluca could also be used and be equally delicious.
2 tbsp cooking oil
1 large onion, chopped
3-4 tsp Go Spice Blend
3 cloves garlic, crushed and chopped
15g fresh ginger, chopped finely
2 tbsp lemon juice
water as needed
400g can chopped tomatoes
½ tsp salt
4 large skinless chicken thighs
4 boiled eggs, shelled
Heat the cooking oil and butter in a large sauce pan, add the onion and fry for 5 to 10 minutes, until softened. Add the Go Spice Blend and stir fry for about 30 seconds. Add the garlic and ginger and a little water if required, and fry for 3 minutes, stirring occasionally, add the lemon juice and stir in. Add the tomatoes and salt, stir and cook for 2 minutes, then remove from the heat and allow to cool a little. Using a hand blender, blend the mixture to a smoother consistency. Return to the heat, add the chicken thighs and cook in the tomato sauce for 30 minutes, until the chicken is almost cooked. Add the boiled eggs and cook for about 10 minutes, until the chicken is tender and cooked through. Adjust the sauce thickness and seasoning with water and salt according to preference. Serve hot.