This recipe traditionally uses a whole, cut-up chicken, but I use a mix of boneless, skinless chicken thighs and breasts. I cook the whole thing in an Instant Pot for convenience, but it can also be done in a slow cooker, after the onions are caramelized. Serve it with injera and cabbage and carrots for a complete meal.

Ingredients

  • 2 tablespoons ghee or butter
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground fenugreek
  • 1 large red onion, thinly sliced
  • 1 tablespoon olive oil
  • 2 tablespoons garlic paste
  • 2 tablespoons ginger paste
  • 3 tablespoons tomato paste
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/4 cup berbere
  • 1 tablespoon garam masala
  • 1/2 tablespoon Korean chili flakes
  • 1/2 tablespoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup mirin
  • 1 cup chicken broth
  • 1 tablespoon sweetener
  • 3 hard-boiled eggs, peeled and halved
  • juice of 1/2 lime

Directions

  1. Heat ghee or butter in Instant Pot set to sauté mode. Add cardamom, oregano, cumin, turmeric, and fenugreek. Stir to combine and cook for about 1 minute until fragrant.
  2. Add sliced onion, sprinkle with a pinch of salt, and cook, stirring frequently, until caramelized, about 15 minutes.
  3. Clear space in center of pot and add olive oil, garlic, and ginger paste and cook for about 1 minute until fragrant. Add tomato paste and cook for another minute. Add chicken, berbere, garam masala, Korean chili flakes, thyme, salt, and pepper. Stir to coat chicken with spices, then cook until browned on all sides, about 10 minutes.
  4. Add mirin and deglaze, scraping up any browned bits from bottom of pot. Add chicken broth and sweetener and stir to combine. Close lid and set to slow cook for 3 hours, until chicken is falling apart.
  5. Remove lid and set to sauté mode. Stir aggressively and allow sauce to thicken slightly. Adjust seasoning to taste.
  6. Add hard-boiled eggs and cook for about 5 minutes until heated through. Squeeze lime juice over top and stir gently. Serve with injera.