4Add half of the onion, ginger-garlic paste, salt, olive oil, black pepper, ground cardamom, and berbere to the chicken.
5Add half of the onion, ginger-garlic paste, salt, olive oil, black pepper, ground cardamom, and berbere to the chicken.
6Add half of the onion, ginger-garlic paste, salt, olive oil, black pepper, ground cardamom, and berbere to the chicken.
7Marinate the chicken.
8Marinate the chicken.
9Marinate the chicken.
10Make kibbeh by removing water and solids from butter to leave butter fat.
11Make kibbeh by removing water and solids from butter to leave butter fat.
12Make kibbeh by removing water and solids from butter to leave butter fat.
13Add turmeric, black cumin, besobela (sacred basil dried), white cumin, fenugreek, koseret, and Ethiopian cardamom to the clarified butter.
14Add turmeric, black cumin, besobela (sacred basil dried), white cumin, fenugreek, koseret, and Ethiopian cardamom to the clarified butter.
15Add turmeric, black cumin, besobela (sacred basil dried), white cumin, fenugreek, koseret, and Ethiopian cardamom to the clarified butter.
16Toast fenugreek until slightly brown, then add black and white cumin.
17Toast fenugreek until slightly brown, then add black and white cumin.
18Toast fenugreek until slightly brown, then add black and white cumin.
19Grind all spices.
20Grind all spices.
21Grind all spices.
22Melt butter slowly on low heat and simmer with spices for 25 to 30 minutes.
23Melt butter slowly on low heat and simmer with spices for 25 to 30 minutes.
24Melt butter slowly on low heat and simmer with spices for 25 to 30 minutes.
25Strain the kibbeh to remove leafy herbs.
26Strain the kibbeh to remove leafy herbs.
27Strain the kibbeh to remove leafy herbs.
28Refrigerate the kibbeh.
29Refrigerate the kibbeh.
30Refrigerate the kibbeh.
31Heat cast iron pot on high heat and add solidified kibbeh.
32Heat cast iron pot on high heat and add solidified kibbeh.
33Heat cast iron pot on high heat and add solidified kibbeh.
34Add the marinated chicken to the hot kibbeh and stir-fry.
35Add the marinated chicken to the hot kibbeh and stir-fry.
36Add the marinated chicken to the hot kibbeh and stir-fry.
37Add remaining onions, scallions, and jalapeno towards the end of cooking the chicken.
38Add remaining onions, scallions, and jalapeno towards the end of cooking the chicken.
39Add remaining onions, scallions, and jalapeno towards the end of cooking the chicken.
40For awaze sauce, combine 3-4 tablespoons of berbere with a little olive oil, salt to taste, and red wine.
41For awaze sauce, combine 3-4 tablespoons of berbere with a little olive oil, salt to taste, and red wine.
42For awaze sauce, combine 3-4 tablespoons of berbere with a little olive oil, salt to taste, and red wine.
43Mix until the consistency is very thick.
44Mix until the consistency is very thick.
45Mix until the consistency is very thick.
46Wash whole red lentils until the water is completely clear.
47Wash whole red lentils until the water is completely clear.
48Wash whole red lentils until the water is completely clear.
49Place a dutch oven on medium-high heat with no oil, add red onions, and let them sweat until water evaporates and they are golden brown and shrunk in size (about 10 minutes).
50Place a dutch oven on medium-high heat with no oil, add red onions, and let them sweat until water evaporates and they are golden brown and shrunk in size (about 10 minutes).
51Place a dutch oven on medium-high heat with no oil, add red onions, and let them sweat until water evaporates and they are golden brown and shrunk in size (about 10 minutes).
52Add ginger-garlic paste and oil to the onions.
53Add ginger-garlic paste and oil to the onions.
54Add ginger-garlic paste and oil to the onions.
55Add a small amount of tomato paste.
56Add a small amount of tomato paste.
57Add a small amount of tomato paste.
58Reduce heat slightly, add berbere (3-4 tablespoons) and other spices, constantly mixing and adding water to prevent burning.
59Reduce heat slightly, add berbere (3-4 tablespoons) and other spices, constantly mixing and adding water to prevent burning.
60Reduce heat slightly, add berbere (3-4 tablespoons) and other spices, constantly mixing and adding water to prevent burning.
61Add the washed lentils to the sauce and cook slowly without stirring too much.
62Add the washed lentils to the sauce and cook slowly without stirring too much.
63Add the washed lentils to the sauce and cook slowly without stirring too much.
64Turn a pot to medium-high heat and add veggie oil for tikel gomen.
65Turn a pot to medium-high heat and add veggie oil for tikel gomen.
66Turn a pot to medium-high heat and add veggie oil for tikel gomen.
67Add ginger and garlic, ensuring it's ginger and garlic forward.
68Add ginger and garlic, ensuring it's ginger and garlic forward.
69Add ginger and garlic, ensuring it's ginger and garlic forward.
70Add carrots first and cook them halfway.
71Add carrots first and cook them halfway.
72Add carrots first and cook them halfway.
73Add turmeric and salt to the carrots.
74Add turmeric and salt to the carrots.
75Add turmeric and salt to the carrots.
76Once carrots are halfway cooked, add cabbage.
77Once carrots are halfway cooked, add cabbage.
78Once carrots are halfway cooked, add cabbage.
79Cook cabbage until it's cooked down but still has a slight crunch (check in about 5 minutes).
80Cook cabbage until it's cooked down but still has a slight crunch (check in about 5 minutes).
81Cook cabbage until it's cooked down but still has a slight crunch (check in about 5 minutes).
82Heat a traditional shakla dist (clay pot) in the oven for a few minutes until completely hot and water sizzles when sprinkled.
83Heat a traditional shakla dist (clay pot) in the oven for a few minutes until completely hot and water sizzles when sprinkled.
84Heat a traditional shakla dist (clay pot) in the oven for a few minutes until completely hot and water sizzles when sprinkled.
85To plate, use injera as a base, placing meat (tibs) in the middle.
86To plate, use injera as a base, placing meat (tibs) in the middle.
87To plate, use injera as a base, placing meat (tibs) in the middle.
88Plate turmeric cabbage and lentil stew (misir wot) around the tibs.
89Plate turmeric cabbage and lentil stew (misir wot) around the tibs.
90Plate turmeric cabbage and lentil stew (misir wot) around the tibs.
91Add awaze paste on the side for dipping.
92Add awaze paste on the side for dipping.
93Add awaze paste on the side for dipping.
Ingredients
boneless skinless chicken thighs
boneless skinless chicken thighs
boneless skinless chicken thighs
onion
onion
onion
ginger-garlic paste
ginger-garlic paste
ginger-garlic paste
salt
salt
salt
olive oil
olive oil
olive oil
black pepper
black pepper
black pepper
ground cardamom
ground cardamom
ground cardamom
berbere
berbere
berbere
clarified butter (kibbeh)
clarified butter (kibbeh)
clarified butter (kibbeh)
turmeric
turmeric
turmeric
black cumin
black cumin
black cumin
besobela (sacred basil dried)
besobela (sacred basil dried)
besobela (sacred basil dried)
white cumin
white cumin
white cumin
fenugreek
fenugreek
fenugreek
koseret
koseret
koseret
Ethiopian cardamom (false cardamom)
Ethiopian cardamom (false cardamom)
Ethiopian cardamom (false cardamom)
scallion
scallion
scallion
jalapeno
jalapeno
jalapeno
awaze sauce
awaze sauce
awaze sauce
red wine
red wine
red wine
whole red lentils
whole red lentils
whole red lentils
red onions
red onions
red onions
tomato paste
tomato paste
tomato paste
water
water
water
cabbage
cabbage
cabbage
carrots
carrots
carrots
potatoes
potatoes
potatoes
veggie oil
veggie oil
veggie oil
injera
injera
injera
Equipment
spice grinderdutch ovencast iron potstrainershakla dist (clay pot)
Tips
For clarified butter, simmer slowly and ensure leafy herbs are completely strained.
When cooking berbere, constantly mix and add water to prevent burning.
For misir wot, cook lentils with sauce slowly to infuse flavor and avoid over-stirring to prevent a porridge-like consistency.
For tikel gomen, be generous with oil when cooking onion and carrot, cook carrots halfway before adding cabbage.
Tikel gomen should have a slight crunch, not be completely soft.