Serve with injera for mopping up the sides of the bowl.
Set aside, turning the chicken occasionally.
Place onions in a large heavy pot over medium heat and cook, stirring often, for 5 minutes.
Add tej (or mead or wine) and cook, stirring often, for 5 minutes.
Nestle the chicken (and any accumulated liquid from the dish) into the onion sauce.
Pour in enough water to almost cover the chicken.
Bring to a simmer over high heat.
Meanwhile, hard-boil eggs: Place in a saucepan and cover with water.
Bring to a simmer over medium-high heat.
Reduce heat to low and cook at the barest simmer for 10 minutes.
Remove from heat, drain and cover the eggs with ice-cold water; let stand until completely cooled.
Transfer the chicken to a clean bowl; cover to keep warm.
Reduce the heat to a gentle simmer.
Add the eggs to the sauce and simmer, gently turning once or twice, for 4 minutes.
Cut the eggs in half and serve with the chicken and sauce in shallow bowls.
Tips
To make ahead: Refrigerate for up to 3 days.
Tips: Niter kibbe is clarified butter seasoned with cardamom and a sage-like herb called kosseret.
Makulaya alicha spice blend is made with turmeric, garlic, ginger and white cumin.
Matafecha seasons many Ethiopian red sauces and includes cinnamon, cloves, long pepper and cardamom.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
