Ethiopian-spiced chicken stew from EatingWell Magazine, Jan/Feb 2012 (page 77) by Jim Romanoff

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on August 11, 2019

    The first time I made this, I thought it needed more vegetables. This time I added 1 head of cauliflower (put it on top of the chicken), doubled the tomatoes, increased the wine to 3/4 cup, and added a bunch of collards at the end. This did dilute the intensity somewhat. I used 3 T of berbere for my husband's sake, then added more to my bowl after serving. I added 2 t salt, and upped the fat from 5 t to 3 T (would do 4 T next time).

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