Free Recipe Chicken Dahlak-Style
Recipe Type: Free Poultry Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Chicken Dahlak-Style Recipe
Stephen Ceideburg
2-1/2 lb Chicken, cut up
1 ts Salt
1 Lemon, diced
1 lb Red shallots or onion,
-finely chopped
1/4 c Clarified butter
4 tb Berbere paste or powder *
3 lg Ripe tomatoes, peeled,
-seeded and finely chopped
4 Garlic cloves, finely
-chopped or pressed
1/4 ts Ginger
Salt to taste
1 ds Black pepper
Hard-cooked eggs
Chicken Dahlak-Style Preparation
* Recipe available from me on request. S.C. Remove skin and fat from chicken. Wash chicken and soak in cold water with 1 teaspoon salt and diced lemon while making the sauce. Cook onions in clarified butter over medium heat until the onions are soft and golden brown. Add 1/4 cup water to prevent burning. Add berbere and cook for 7 to 10 minutes. Add the to- matoes and cook an additional 10 minutes. Add 1 cup water, simmer for 1 minute. Drain chicken, discard the lemon chunks. Put chicken into the sauce. Add the garlic, ginger and salt. Cook 45 minutes, or until chicken is done. Remove from heat; sprinkle with black pepper. Before serving, peel the hard-cooked eggs and poke with a fork on 4 sides. Carefully place eggs into the sauce. Serve with rice injera (crepelike bread). PER SERVING: 455 calories, 36 g protein, 27 g carbohydrate, 26 g fat (12 g saturated), 151 mg cholesterol, sodium content cannot be determined due to lack of information on berbere paste, 2 g fiber. Maaza Haile Michael, Dahlak Restaurant. From an article by Heidi Haughy Cusik in the San Francisco Chronicle, 6/12/91. Posted by Stephen Ceideburg From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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