4
10 min
20 min
Slow Cook
Stove Top
WHAT YOU NEED
- 1/2 pkt (15 g) Ethiopian spice
- 500 g chicken thighs, diced
- 1 onion, chopped
- 1 tbsp tomato paste
- 1 tomato, chopped
- 100 g green beans
- 1/2 cup of yoghurt or coconut milk
- 1 cup chicken stock
- 1/2 zest of a lemon
HOW TO MAKE
Sauté onion, 5 min. Add spice, sauté 1 min. Add chicken, sauté 5 min.
Add fresh tomato and paste, yoghurt, lemon zest and chicken stock. Bring to the boil and simmer 15 min.
Add in green beans continue to simmer 5 min.
HOW TO SERVE
Serve with rice and garnish with fresh parsley leaves.
HINTS & TIPS
SIDES & CONDIMENTS
Ethiopian minced greens:
200 g kale or spinach steamed
1/2 tsp chilli flakes
1/2 tsp Berbere or paprika
1 clove garlic crushed
Sauté garlic and spices 2 min, add in steamed greens and let rest 2 min.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Omit green beans and serve with Ethiopian minced greens.
Reduce meat: 250 g chicken thigh + 200 g cooked lentils.
ALTERNATIVE
Mix in 1 tbsp currants and 2 tbsp cashews to the rice. Traditionally, 2-3 hard boiled eggs are added for extra protein.
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ORIGINS
Berbere spice comes from the Ethiopian word barbare. Barbare translates to “hot” and comes from the Ancient Ethiopian word for pepper, papare. No one is sure when this dish came into being, but historians speculate that its origins lie in the era when Ethiopians controlled the route to the silk road from the Red Sea during the 11th century AD.
