INGREDIENTS:6 lbs., 4 oz. large Spanish onions, cut into small dice
30 cloves garlic, peeled, chopped
1 cup vegetable oil
6 lbs., 4 oz. crushed tomatoes
1 ½ gals. + 1 cup water
3 ¼ cups Berbere spice mix (see recipe)
8 whole chickens, cut into eighths* *Chicken thighs or duck also work well for this dish
36 eggs, hard boiled, cooled, peeled
1 bunch parsley, chopped, for garnish
Berbere Spice Mix
2 Tbsps. + ½ tsp. ground whole cumin seed
5/8 tsp. ground cloves
1 5/8 tsps. whole cardamom, ground
1 5/8 tsps. black pepper
7/8 tsp. allspice, ground
1 ½ oz. fenugreek
1 cup dehydrated onions, chopped
9 -10 dry ancho chili pepper, ground
9 - 10 red hot chili peppers, ground
1 5/8 tsps. ginger
1 5/8 tsps. nutmeg, ground
¾ tsp. turmeric
1 Tbsp. + 1 ¼ tsp. garlic powder
2 Tbsps + ½ tsp. salt
1 1/3 Tbsps. cayenne pepperDIRECTIONS:1. Sauté the onion and garlic in oil. Add crushed tomato, water and Berbere spices. Simmer one hour.
2. Add chicken and cook until chicken is thoroughly cooked (165°F internal temperature).
3. Chop six eggs and reserve for garnish. Fold remaining eggs into chicken and sauce.
4. To serve: Place chicken on serving platter with an ample amount of sauce. Garnish with chopped hard boiled egg and chopped parsley. Serve with French or pita bread for dipping into the sauce. Orzo and rice are also good accompaniments for this dish.
For Berbere Spice Mix:
1. Mix all ingredients together. For best results, whenever possible use toasted whole seasonings and grind them in house for enhanced flavor.
SERVINGS:25 servingsFrom:Anthony Kveragas, Sous Chef, Robert Purcell Marketplace, Cornell University, Ithaca, NY