Serves 1
Directions
- 1Cut boneless skinless chicken thighs.
- 2Add half of the onion, ginger-garlic paste, salt, olive oil, black pepper, ground cardamom, and berbere to the chicken.
- 3Marinate the chicken.
- 4Make kibbeh by removing water and solids from butter to leave butter fat.
- 5Add turmeric, black cumin, besobela (sacred basil dried), white cumin, fenugreek, koseret, and Ethiopian cardamom to the clarified butter.
- 6Toast fenugreek until slightly brown, then add black and white cumin.
- 7Grind all spices.
- 8Melt butter slowly on low heat and simmer with spices for 25 to 30 minutes.
- 9Strain the kibbeh to remove leafy herbs.
- 10Refrigerate the kibbeh.
- 11Heat cast iron pot on high heat and add solidified kibbeh.
- 12Add the marinated chicken to the hot kibbeh and stir-fry.
- 13Add remaining onions, scallions, and jalapeno towards the end of cooking the chicken.
- 14For awaze sauce, combine 3-4 tablespoons of berbere with a little olive oil, salt to taste, and red wine.
- 15Mix until the consistency is very thick.
- 16Wash whole red lentils until the water is completely clear.
- 17Place 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).
- 18Add ginger-garlic paste and oil to the onions.
- 19Add a small amount of tomato paste.
- 20Reduce heat slightly, add berbere (3-4 tablespoons) and other spices, constantly mixing and adding water to prevent burning.
- 21Add the washed lentils to the sauce and cook slowly without stirring too much.
- 22Turn a pot to medium-high heat and add veggie oil for tikel gomen.
- 23Add ginger and garlic, ensuring it's ginger and garlic forward.
- 24Add carrots first and cook them halfway.
- 25Add turmeric and salt to the carrots.
- 26Once carrots are halfway cooked, add cabbage.
- 27Cook cabbage until it's cooked down but still has a slight crunch (check in about 5 minutes).
- 28Heat a traditional shakla dist (clay pot) in the oven for a few minutes until completely hot and water sizzles when sprinkled.
- 29To plate, use injera as a base, placing meat (tibs) in the middle.
- 30Plate turmeric cabbage and lentil stew (misir wot) around the tibs.
- 31Add awaze paste on the side for dipping.
Ingredients
- boneless skinless chicken thighs
- onion
- ginger-garlic paste
- salt
- olive oil
- black pepper
- ground cardamom
- berbere
- clarified butter (kibbeh)
- turmeric
- black cumin
- besobela (sacred basil dried)
- white cumin
- fenugreek
- koseret
- Ethiopian cardamom (false cardamom)
- scallion
- jalapeno
- awaze sauce
- red wine
- whole red lentils
- red onions
- tomato paste
- water
- cabbage
- carrots
- potatoes
- veggie oil
- 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.
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