6 Serves
116 Mins
Finely dice the onions and cook them in a dry pan over low heat until they are soft and golden brown, which creates the foundation of the stew.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
SwissVitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
86 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
172 mg / 1,250 mgPotassium
352 mg / 4,700 mgSodium
473 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Add the oil and sauté the garlic, then stir in the berbere spice blend to toast the spices.
Add the chicken pieces to the pan and brown them evenly, then pour in enough hot water to cover the chicken.
Simmer the stew until the chicken is tender and the sauce has thickened, then season with salt and pepper to taste.
8
g24
g7
g
Ethiopian
Thai