1 stephen ceideburg
2 1/2 lb chicken, cut up
1 tsp salt
1 lemon, diced
1 lb red shallots or onion, finely chopp, ed
1/4 cup clarified butter
4 tbsp berbere paste or powder *
3 large ripe tomatoes, peeled, seeded and f, inely chopped
4 garlic cloves, finely chopped or pr, essed
1/4 tsp ginger
1 salt to taste
1 dash black pepper
1 hard-cooked eggs
Directions
* Recipe available from me on request. S.C.
Remove skin and fat from chicken. Wash chicken and soak in cold water
with 1 teaspoon salt and diced lemon while making the sauce.
Cook onions in clarified butter over medium heat until the onions are
soft and golden brown. Add 1/4 cup water to prevent burning. Add
berbere and cook for 7 to 10 minutes. Add the to- matoes and cook an
additional 10 minutes. Add 1 cup water, simmer for 1 minute.
Drain chicken, discard the lemon chunks. Put chicken into the sauce.
Add the garlic, ginger and salt. Cook 45 minutes, or until chicken is
done. Remove from heat; sprinkle with black pepper.
Before serving, peel the hard-cooked eggs and poke with a fork on 4
sides. Carefully place eggs into the sauce. Serve with rice injera
(crepelike bread).
PER SERVING: 455 calories, 36 g protein, 27 g carbohydrate, 26 g fat
(12 g saturated), 151 mg cholesterol, sodium content cannot be
determined due to lack of information on berbere paste, 2 g fiber.
Maaza Haile Michael, Dahlak Restaurant.
From an article by Heidi Haughy Cusik in the San Francisco Chronicle,
6/12/91.
Posted by Stephen Ceideburg
Servings: 4 servings
Chicken Dahlak-Style Recipe brought to you by Recipe Ideas
Categories: Chicken; Indian; Poultry
The History of Recipes
Recipes as an idea can be traced back into distant history, certainly as far back into history as pharonic Egypt, and possibly even further. Interesting though that is, mostly, these early records were just primitive pictorial instructions for meal preparation.
As we move into The time of the romans 25BC a man called Apicius assembled a number of scripts describing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the roman meals were split into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the early Romans used many different spices and herbs, including a few that will be familiar to modern cooks for example bay, rue and parsley. During the next few hundred years, the powerful families of Wesstern Europe competed with each other to serve up the most exotic banquets, and because of this the best chefs and their collection of recipes became highly prized. Even so, it was during the nineteenth century that cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and publishing recipes of the day. By the time we get to the twentieth century, recipe publications were in high demand, mostly due to higher levels of literacy, people having increased spare time and disposable income. |
We hope you enjoy this Chicken Dahlak Style recipe.
