I used only 3 tablespoons and less than 3 lbs of chicken. it was still spicey but tolerable. It was too much meat for me even at less than 3 lbs. Still I loved it and will make it regularly.
Ethiopian-Spiced Chicken Stew
From EatingWell: January/February 2012
This spicy chicken stew, generously seasoned with the Ethiopian spice mix berbere, is loaded with tomato and red lentils. Depending on brand, berbere spice blend can be rather spicy. For a less spicy stew, start with 3 tablespoons spice blend rather than 5.
26 Reviews for Ethiopian-Spiced Chicken Stew
I have not even tasted this dish yet and I couldn't help myself I had to do a review. If this dish tastes as good as it smells I'm sure I will be making it often. I didn't take the time to read the other reviews but a little tip to add to the tip for the ber ber spice. I didn't go to the website that was recommended but i did shop around online for fenugreek because I couldn't find it in stores. Tip for those who can't find fenugreek go to an Indian grocery store. I basically got a lifetime supply for $1.49 when all other vendors I checked were charging from $9.00 all the up to $20.00. I'll update this when I taste.
This is one of our all-time favorite new recipes. We had the spices on hand that we purchased from a specialty shop in Vermont. It can easily be ordered online. I doubled the amount of ginger and garlic listed for even more flavor. It was way too spicy for my 5 year old, but my husband and I have been eating it for days. Well worth stirring in chopped parsley before serving. It adds a punch of freshness.
I followed this recipe exactly. I'm not familiar with berbere so I used it exactly as indicated. Five tablespoons of it rendered the dish inedible. I'll make the same recipe today but I'll try one tablespoon of berbere. Though I and my family like spicy and even very hot foods, the result here tells me something is way off. Perhaps there are different strengths of berbere?
Followed this recipe to the letter but used the berbere substitute tip (Garam masala) instead of the real mccoy. We thought it was a very good recipe, nice and spicy, dark and a little drier than the usual homemade curries we make which was a thumbs up. Cooked 500g of boneless chicken thighs for about 7.5hrs on low which was fine but the leftovers kinda disappeared when we reheated it a day or so late so maybe 6.5hrs is better for us.