I’ve been looking for some spicy food lately, and this Ethiopian Chicken Stew looked like a good recipe to try. The recipe also calls for hard boiled eggs, and it just so happens that I had some beautifully colored eggs in my refrigerator. Traditionally, the egg is placed in the stew whole, but it was easier to eat when I chopped it up.
Some of the comments on the original recipe indicated the stew was fairly spicy, and a full teaspoon of cayenne pepper seemed like too much for me. I cut that back to a 1/4 teaspoon which ended up being just right. I also wanted to mention that I used frozen chopped onions for the first time. Not only did it save me time, but I am pretty sure it also saved me money.
The stew may not be the prettiest dish in the world, but it hit the spot perfectly. Next time I’ll try to make my own injera!
Crockpot Ethiopian Chicken Stew
1 (14.5 oz.) can petite diced tomatoes
6 boneless, skinless chicken thighs
1 (12 oz.) bag chopped onion
1/4 c. red wine vinegar
1 t ginger
1 T paprika
1/4 t cayenne pepper
1 t turmeric
2 c. water
Hard boiled eggs
Place tomatoes in the bottom of the crockpot. Place chicken thighs over tomatoes. Add onions, vinegar, spices, and water. Cook on High for 4-5 hours, or until chicken is falling apart. Serve each bowl with a hard boiled egg.
-Adapted from Stephanie O’Dea (Crockpot 365)