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Cooking Culmination

Cook with what you have. Get better with every meal.

Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Ethiopian Berbere Braised Chicken Thighs With Eggs · Cooking Culmination

Discover / ethiopian

Editorial sample recipeethiopianintermediatehalalgluten-free

Ethiopian Berbere Braised Chicken Thighs With Eggs

Name: Ethiopian Berbere Braised Chicken Thighs With Eggs
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: ethiopian
Ingredients: 1.5 lb bone-in skinless chicken thighs; 3 cup red onions finely diced; 3 tbsp clarified butter; 2 tbsp berbere spice blend; 1 tbsp garlic minced; 1 tbsp fresh ginger grated; 1.5 cup halal chicken broth; 1 tbsp lemon juice; 4 count hard-boiled eggs scored; 1 tsp salt

A rich aromatic braised chicken stew featuring a deep onion foundation berbere spice blend tender bone-in chicken thighs and scored hard-boiled eggs.

Prep: 20 min
Cook: 45 min
Total: 65 min

AI-generated illustration of Ethiopian Berbere Braised Chicken Thighs With Eggs

AI illustration

Ingredients

Servings

680 g bone-in skinless chicken thighs
720 ml red onions finely diced
3 tbsp clarified butter
2 tbsp berbere spice blend
1 tbsp garlic minced
1 tbsp fresh ginger grated
360 ml halal chicken broth
1 tbsp lemon juice
4 count hard-boiled eggs scored
1 tsp salt

Allergen information

This recipe contains or may contain:

eggs
milk

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

kulet base building

Slow cooking finely minced onions without fat initially to break down cellular structure and build a velvety onion paste.

Instructions

Step 1: Heat a dry heavy-bottomed pot over medium heat add the diced onions and cook dry for 10 minutes until soft and moisture evaporates.
Add clarified butter minced garlic and grated ginger cooking for 3 minutes until very fragrant.

Step 2:

Step 3: Stir in the berbere spice blend and salt frying the spices in butter for 2 minutes to unlock flavor.

Step 4: Pour in chicken broth and lemon juice bringing the red sauce to a simmer.

Step 5: Nestle chicken thighs into the sauce cover with a tight lid and simmer on low heat for 25 minutes.

Step 6: Add scored hard-boiled eggs to the pot spooning the sauce over them and simmer uncovered for 5 minutes until chicken is cooked through.

Step 7: Serve hot alongside warm flatbread or steamed rice.

Cooking tips

Dry cooking onions first reduces water content and creates a silky non-greasy sauce base.
Scoring hard-boiled eggs with small slits allows the spicy red gravy to penetrate the egg white.
Original home-cooking adaptation inspired by ethiopian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.