1 pound unsalted butter
1 tablespoon chopped fresh ginger
1 teaspoon whole allspice berries
1 teaspoon fenugreek seeds
1 teaspoon dried oregano
1/2 teaspoon turmeric
6 black cardamom pods, crushed lightly with a knife blade
2 cloves garlic, coarsely chopped
1 small yellow onion, chopped
2 teaspoons black cardamom seeds
2 teaspoons coriander seeds
2 teaspoons fenugreek seeds
1 teaspoon whole allspice
1/3 cup New Mexico chile powder
1/4 cup paprika
2 teaspoons cayenne pepper
2 teaspoons ground ginger
2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly grated nutmeg
1 small stick cinnamon
8 skinless, bone-in chicken thighs (about 2 pounds)
Juice of 1 lemon
4 large eggs, at room temperature
2 large yellow onions, finely diced (about 1 pound)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon tomato paste
1/4 teaspoon freshly ground black pepper
1 1/4 cups chicken stock or low-sodium chicken broth
Injera, for serving
Starting the onions in a dry pan is traditional for this dish and adds a toasty taste. Just be careful not to let the onions burn. This recipe makes more than enough berbere and niter kibbeh to make the chicken. Refrigerate any leftovers to use in other Ethiopian recipes.
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