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
Historians have traced the existance of recipes way back into antiquity, in truth as far into history as early Egypt, and maybe even further. Having said that, mostly, these old cook books were just basic hieroglyphic instructions for food preparation.
As we move on, we have a couple of interesting recipe books which appeared in the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of food eaten by the rich people of the time. By the advent of the 20th century, cooking publications are in high demand, mostly as a result of more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chicken Dahlak Style recipe.
