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Niter Kibbeh Chicken Stew

Serves 4 to 6 Entree chicken, Poultry

Niter Kibbeh Chicken Stew

Niter Kibbeh Chicken Stew is a staple in the homes of Addis Ababa, its rich aroma signaling that it's time to gather around the table. With roots in everyday cooking, this dish captures the essence of Ethiopian home life, where flavors are bold and hospitality is ever-present. This version stays true to its origins, providing a hearty, comforting meal that is both simple and satisfying.

Expect a deep, warming spice from the berbere, balanced by the richness of niter kibbeh. The chicken, tender and infused with the flavors of garlic and ginger, is complemented by the soft, spongy injera on which it is traditionally served. Every bite is an invitation to savor the layered textures and fragrant notes that define this beloved stew.

Ingredients

  • 1 kg (2 1/4 lb)bone-in chicken legs — skin removed
  • 3 tbspberbere
  • 2red onions — very finely chopped
  • 4 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 3 tbspniter kibbeh
  • 4eggs — hard-boiled and peeled
  • 1 cupchicken broth
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Start by finely chopping 2 red onions. Peel and mince 4 cloves of garlic and 1 tablespoon of fresh ginger. Set these aside as they will form the aromatic base of your stew. Prepare 1 kg (2 1/4 lb) of bone-in chicken legs by trimming any excess fat, but keep the skin on for flavor.
  2. In a large, dry pot over medium heat, add the chopped onions. Cook them slowly, stirring occasionally, until they become soft and translucent, about 10 minutes. This slow cooking without oil helps to concentrate the onion's sweetness.
  3. Add 3 tablespoons of niter kibbeh to the pot with the onions. Allow it to melt and blend with the onions, creating a golden base. The niter kibbeh should infuse the onions with its aromatic spices, forming a rich, buttery mixture.
  4. Stir in 3 tablespoons of berbere, along with the minced garlic and ginger. Cook for about 2 minutes, stirring constantly, until the spices are fragrant and the mixture is well combined. This step allows the spices to bloom, enhancing their flavors.
  5. Add the chicken legs to the pot, turning them to coat in the spice mixture. Let them brown slightly, which should take about 5 minutes. This browning adds depth to the stew's flavor.
  6. Pour in 1 cup of chicken broth and add 1 teaspoon of fine salt. Bring the mixture to a gentle simmer. Cover the pot and let it cook until the chicken is tender and the sauce has thickened, about 30 to 40 minutes. The chicken should be cooked through, and the sauce should cling to the meat.
  7. In a separate pot, hard-boil 4 eggs. Once cooked, peel them and add them to the stew during the last 10 minutes of cooking. The eggs will absorb some of the stew's flavors, adding richness to the dish.
  8. Taste the stew and adjust the salt if necessary. Serve the Niter Kibbeh Chicken Stew hot, accompanied by fresh injera, which is perfect for scooping up the rich, flavorful sauce.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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