Paleo Ethiopian Berbere Chicken Stew
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil, divided
- 2 large yellow onions, finely diced
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 3 tbsp berbere spice blend
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 1 can (14 oz) diced tomatoes
- 1 cup chicken bone broth
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 4 large eggs
- 2 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a large Dutch oven over medium heat until shimmering. Add the diced onions and cook, stirring occasionally, until deeply softened and beginning to turn golden at the edges, about 20–25 minutes. The onions should reduce significantly in volume and smell sweet.
- 2
Push the onions to the sides of the pot and add the remaining 1 tbsp olive oil to the center. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute, watching closely so they don't scorch.
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