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Ingredients

1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces 2 cups water ¼ cup lemon juice 3 cups chopped Bermuda onion 3 tablespoons butter ½ teaspoon cayenne pepper 1 teaspoon paprika ½ teaspoon ground black pepper ¼ teaspoon ground ginger 1 cup water, or as needed 2 tablespoons all-purpose flour 2 tablespoons water 8 hard-boiled eggs, peeled

Nutrition Info

497.5 calories carbohydrate: 8.7 g cholesterol: 283.7 mg fat: 41.4 g fiber: 1.3 g protein: 21.9 g saturatedFat: 13.3 g servingSize: - sodium: 151.7 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot, allow to simmer until thickened, about 2 minutes. Stir in eggs, cook and stir until heated through, about 10 minutes more.

8 servings

Ethiopian chicken stew.