Time: about 1 hour

Ingredients

• 2 lb diced chicken thighs, fat cut off
• 2 medium red onions finely chopped (4 cups)
• 5 tablespoons berbere
• 1 1/2 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 1/2 tsp koreima (ground black cardamom)
• 1/2 cup olive oil (or other oil)
• salt
• Optional: 2-4 boiled eggs

Directions

1. Chop and measure everything
2. Put the onions in a dry pan and sautee for about 10 minutes on medium heat
3. Add the oil and cook for 2 minutes.
4. Reduce heat to low, add berbere and simmer for 20 minutes, stirring frequently. If it looks dry or starts to stick to the bottom, add water
5. Add diced chicken thighs and cook for 10 minutes
6. Add the minced garlic, ginger, and koreima. Stir to combine. In crease the heat to medium/high heat. Cook until the chicken thighs are done, about 10-15 minutes.
7. Add boiled eggs and cook for another 5 minutes
8. Add salt to taste

Notes

Cut off chicken fat

Source

Eleni's Kitchen cooking class