My coworker at the office gave me a bag with different spice and sugar blends for my birthday. I sifted through them and the Berbere spice blend was the first I found interesting.
I checked the Internet for recipes with Berbere spice and found the chicken recipe.
The original recipes lacked some veggies. I added a carrot and more garlic. The sauce needed a bit more body. Adding some starch did the trick.
Recipe for 2:
2 chicken legs
20 g butter
1 tsp oil
1 package Berbere spice blend
1 pinch nutmeg
1 pinch ground coriander
1 pinch ground fenugreek
1 tsp sweet paprika
Salt
1/2 lemon
100 ml white wine
400 mi chicken stock
1 onion
3 cloves of farlic
2 cm fresh ginger
1 carrot
1 tsp potato starch in some water
Heat the butter and a bit of oil in a pan. Brown the chicken legs on both sides, seasin with salt and set aside.
In the same pan add onion strips, minced garlic and ginger and the chopped carrot .
Give it 3 min then get in with ciriander, nutmeg and fenugreek. Give it 2 min, add wine, lemon juice and stock.
Next folliw with the Berbere spice blend and the paprika.
Put the chicken legs back in and bring to a boil.
Reduce the heat and cook for 20 min.
Boil the eggs hard in a pot, peel them and poke holes in with a toothpick.
Place them in the sauce and cook them 10 more min.
Thicken the sauce with potato starch in water.
Serve with bread.
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