Recipe - Chicken Dahlak-Style

Stephen Ceideburg
2 One half pound Chicken, cut up
1 teaspoon Salt
1 Lemon, minced
1 pound Red shallots or onion,
finely chopped
One fourth cup Clarified butter
4 tablespoon Berbere paste or powder *
3 lg Ripe tomatoes, peeled,
seeded and finely chopped
4 Garlic cloves, finely
chopped or pressed
One fourth teaspoon Ginger
Salt to taste
1 ds Black pepper
Hardcooked eggs

* 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 minced lemon while making the sauce.

Cook onions in clarified butter over medium heat until the onions are soft
and golden brown. Add One fourth 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 hardcooked 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