Chicken Dahlak-Style

Categories: Poultry

Serves: 4 Servings

Ingredients:

Stephen Ceideburg
2 1/2 lb Chicken, cut up
1 ts Salt
1 Lemon, diced
1 lb Red shallots or onion,
-finely chopped
1/4 c Clarified butter
4 tb Berbere paste or powder *
3 lg Ripe tomatoes, peeled,
-seeded and finely chopped
4 Garlic cloves, finely
-chopped or pressed
1/4 ts Ginger
Salt to taste
1 ds Black pepper
Hard-cooked eggs

Instructions:
* 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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