All Easy Recipes. Cook all that you can cook. Chicken Ethiopian Style
 
Poultry is consumed extensively in Ethiopia, and chicken has much the same place in the national menu as roast beef in England. It is invariably served on ceremonial occasions and feast days. A favorite way of preparing it for a family dish is as follows.

What You Need:            (To Serve: 2 - 4)
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  • Chicken
  • Butter, onions, salt and peppers for sauce
  • 2 - 4 Eggs

    • How To Cook:
    1. Plunge the dead chicken into boiling water as soon as it is killed, so that it can be plucked very closely.

    2. After all the feathers have been removed put it once again into boiling water and skin it.

    3. Cut open the breast and draw it, then wash the carcass thoroughly inside and out.

    4. Now cut up the chicken into 12 pieces, including the upper part of the head, after removing the eyes but leaving in the brain.

    5. Rub each with pea flour. Wash again, piece by piece, put into boiling water and allow simmering.

    SAUCE:
    1. Make a sauce of melted butter seasoned with pepper, salt and spices to taste and add some cut-up onions, stirring well until the pieces of onion are soft and have almost disappeared.

    2. To this mixture add, drop by drop, the water in which the chicken has been simmering, stirring all the time so that the sauce is quite smooth.

    3. Then place the chicken, piece by piece, into the sauce, which must be just sufficient to cover it entirely.

    4. Stir gently and constantly so that the sauce does not become lumpy.

    GARNISH WITH EGGS:
    1. Meanwhile, boil 2-4 eggs for about 4 minutes and shell them.

    2. Add them to the saucepan containing the chicken, taking care that they do not break up, then simmer all together until the chicken is quite tender.

    3. Arrange the chicken, eggs and sauce in a dish and serve with potatoes or cabbage or any seasonal vegetables.
    		 
    		 
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