Ingredients
4
4 servings
- •1 cup butter, divided
- •1 onion, chopped
- •2 ½ cups water, divided
- •1 (6 ounce) can tomato paste
- •¾ cup berbere seasoning
- •1 teaspoon chopped garlic
- •½ teaspoon ground ginger
- •4 skinless, boneless chicken breasts, cubed
- •⅓ cup sweet white wine
- •½ teaspoon ground cardamom
- •½ teaspoon freshly ground black pepper
- •4 hard-boiled eggs
Instructions
- Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
- Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
- Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.
Nutritional Facts
Per 4 servings
- Calories: 778
- Carbohydrate: 24g
- Fat: 54g
- Fiber: 12g
- Protein: 33g
- Sugar: 8g
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