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Ethiopian-Inspired Spicy Chicken Stew

By • February 27, 2014 • 0 Comments

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Ethiopian-Inspired Spicy Chicken StewbyAbbie C

WHO: Abbie C is a dinner party-loving biologist. WHAT: A one-pot chicken dinner different than all the others. HOW: Make a spice mix, then brown, simmer, and braise -- in that order. WHY WE LOVE IT: We love us a one-pot braised chicken dish, but they're easy to tire of. This one -- with its range of thrumming spices and its hard-boiled eggs, is a breath of fresh air for your weeknight meals. We're making it tonight.
Ethiopian-Inspired Spicy Chicken Stew

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Ingredients, lying in wait.

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First, cut the chicken into legs and thighs by making a slice where they clearly separate.

Ethiopian-Inspired Spicy Chicken Stew

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Cut around the leg joint, and all the way through.

Ethiopian-Inspired Spicy Chicken Stew

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The start to every good braise: browning the protein.

Ethiopian-Inspired Spicy Chicken Stew

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Remove the chicken, add the butter, and watch it sizzle.

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Next up: onion and ginger.

Ethiopian-Inspired Spicy Chicken Stew

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When they look like this, get your spice parade ready.

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In it goes!

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Toast the spices for a minute or two, then add the tomatoes, garlic, and a splash of wine.

Ethiopian-Inspired Spicy Chicken Stew

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Break up the tomatoes with the back of your spoon, and let everything make friends for a minute.

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Then add the chicken back to the pan, and simmer until the sauce is thick and the meat is tender.

Ethiopian-Inspired Spicy Chicken Stew

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Right before serving, add the hard-boiled eggs. Dig in.

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