Chicken Stew with Chili-Butter and Soft Flatbread

Bone-in chicken simmers in berbere, ginger, and chili-butter until the sauce clings, served with soft teff flatbread. It echoes Bubbles on the Clay Mitad, where highland batter foamed for the clay mitad near the Shoan roads.

Serves 4

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Ingredients

• 2 lbs bone-in chicken thighs
• 3 large onion
• 5 cloves garlic
• 2 inch piece fresh ginger
• 3 tbsp berbere spice blend
• 3 medium tomato
• 5 tbsp clarified butter
• 3 cups water
• 2 cups teff flour
• 1.25 cups water for flatbread
• 1.5 tsp salt

Instructions

1. 1Cut chicken thighs into large pieces. Finely chop onions, mince garlic and ginger, and dice tomatoes.
2. 2Melt clarified butter in a heavy pot over medium heat. Add onions and cook slowly for 15 minutes until dark golden and caramelized.
3. 3Add garlic, ginger, berbere spice blend, and salt. Stir 1 minute then add chicken pieces and diced tomatoes. Cook 5 minutes until chicken begins to brown.
4. 4Pour in water, reduce heat to low, cover, and simmer 40 minutes until chicken is tender and sauce is thickened. Meanwhile mix teff flour, water, and remaining salt into a thick batter. Cook 6-inch flatbreads on a hot dry skillet 2 minutes per side. Finish stew by stirring in remaining clarified butter.