This spicy dish is a new favorite at our house. Serve with homemade Injera if you're feeling ambitious or basmati rice if you're not. Typically this dish is served very hot using a spice called berbere. You can make this on your own (google a recipe) or can be bought at specialty grocery stores. I picked some up at our local food co-op. This recipe is medium spicy but feel free to increase or reduce the berbere as you see fit.
Also, this recipe calls for Tej, a traditional Ethiopian honey wine. I imagine this is also available at specialty stores but you can do as I did and substitute 1/2 cup white wine with 1 ts honey mixed in. If you're using cooking wine, reduce the overall salt in the recipe to compensate.
Finally, the recipe I altered called for double the cooking times you'll see below. If you have time, you may want to simmer everything longer, but I found that the times listed below were adequate to create the flavor and texture this recipe is going for.
2.5-3 lbs chicken thighs cut into 1 inch pieces or 3 chicken breasts cut into 1/2 inch pieces
2 Tb lemon juice
5 Tb butter
2 Tb olive oil
2 cups yellow onions finely minced (almost a puree) in a food processor
1 Tb minced garlic
1 Tb minced ginger
1/4 cup berbere
1 cup chicken stock
1 1/2 ts salt
1/2 cup Tej or honey wine
4 hard boiled eggs, shells removed, pierced all over with a fork
1) Place the chicken pieces in a bowl and soak with the lemon juice. Let it sit at room temperature while you prepare the rest of the food.
2) Heat two tablespoons of butter and the olive oil in a dutch oven style pot. Add the onions and saute, covered, over low heat for 25 minutes, stirring occasionally.
3) Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered for another 10 minutes stirring occasionally.
4) Add the berere and 2 remaining tablespoons of butter and saute, covered for another 10 minutes, stirring occasionally.
5) Add the chicken pieces, chicken stock, salt, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally.
6) Add the boiled eggs and simmer on low heat, covered, for another 7 minutes.
Serve warm with injera or rice.
1.09.2018
Pfeffernusse
2 1/4 c flour
1/2 ts baking soda
1/4 ts salt
2 Tb lebkuchengewurz (see below)
1/2 ts finely ground white pepper
1/4 c almond meal (not almond flour)
1/2 c packed brown sugar
1/4 c honey
1/4 c molasses
5 Tb unsalted butter
3 Tb milk or cream
1 large egg
For the glaze:
2 1/2 c powdered sugar
3-4 Tb hot milk
anise oil
1/2 ts baking soda
1/4 ts salt
2 Tb lebkuchengewurz (see below)
1/2 ts finely ground white pepper
1/4 c almond meal (not almond flour)
1/2 c packed brown sugar
1/4 c honey
1/4 c molasses
5 Tb unsalted butter
3 Tb milk or cream
1 large egg
For the glaze:
2 1/2 c powdered sugar
3-4 Tb hot milk
anise oil
almond extract
vanilla
For the lebkuchengewurz: Traditional German gingerbread spice
1 1/2 Tb ground cinnamon
2 ts ground cloves
1/2 ts ground allspice
1/2 ts ground coriander
1/2 ts ground green cardamom
1/2 ts ground ginger
1/2 ts ground star anise
1/4 ts ground mace
1/4 ts ground nutmeg
Mix the spices together and pour into a jar. You'll have some leftover after making this pfeffernusse recipe.
1) In a small bowl, combine the flour, baking soda, salt, lebkuchengewurz, white pepper, and almond meal. Set aside.
2) Combine the brown sugar, honey, molasses, butter, and cream or milk in a medium saucepan and heat, stirring frequently until melted and the sugar is dissolved. Remove from heat and let cool for five minutes. Stir in the flour mixture. Once incorporated, stir in the egg until thoroughly combined. The dough will have a glossy sheen and be very sticky.
3) Turn the dough out onto plastic wrap, pat into a square and wrap tightly. Refrigerate at least overnight or up to two days. DON'T SKIP THIS STEP! The cookies will be a sticky mess if you try to roll them without chilling.
4) Preheat over to 350 degrees. Remove the dough from the plastic wrap and immediately cut into two equal halves. Put one half back in the fridge. Cut the second piece into two more equal halves and roll each half into a strand about 3/4 inch thick. Slice the stands into seven pieces each and roll each piece into a ball. Work quickly while the dough is still chilled. Repeat with the half of the dough left in the fridge for a total of 28 cookies.
5) Place the cookies on baking sheets with parchment paper or a silicone mat. Bake for 15 minutes. Let cool completely.
6) To make the glaze, combine the powdered sugar, milk (more for thinner glaze, less for thicker, what ever you prefer) and anise oil, almond extract and vanilla to taste (start small, a little anise goes a long way).
7) Dip each cookie in the glaze and set on wire rack to harden.
Enjoy!
For the lebkuchengewurz: Traditional German gingerbread spice
1 1/2 Tb ground cinnamon
2 ts ground cloves
1/2 ts ground allspice
1/2 ts ground coriander
1/2 ts ground green cardamom
1/2 ts ground ginger
1/2 ts ground star anise
1/4 ts ground mace
1/4 ts ground nutmeg
Mix the spices together and pour into a jar. You'll have some leftover after making this pfeffernusse recipe.
1) In a small bowl, combine the flour, baking soda, salt, lebkuchengewurz, white pepper, and almond meal. Set aside.
2) Combine the brown sugar, honey, molasses, butter, and cream or milk in a medium saucepan and heat, stirring frequently until melted and the sugar is dissolved. Remove from heat and let cool for five minutes. Stir in the flour mixture. Once incorporated, stir in the egg until thoroughly combined. The dough will have a glossy sheen and be very sticky.
3) Turn the dough out onto plastic wrap, pat into a square and wrap tightly. Refrigerate at least overnight or up to two days. DON'T SKIP THIS STEP! The cookies will be a sticky mess if you try to roll them without chilling.
4) Preheat over to 350 degrees. Remove the dough from the plastic wrap and immediately cut into two equal halves. Put one half back in the fridge. Cut the second piece into two more equal halves and roll each half into a strand about 3/4 inch thick. Slice the stands into seven pieces each and roll each piece into a ball. Work quickly while the dough is still chilled. Repeat with the half of the dough left in the fridge for a total of 28 cookies.
5) Place the cookies on baking sheets with parchment paper or a silicone mat. Bake for 15 minutes. Let cool completely.
6) To make the glaze, combine the powdered sugar, milk (more for thinner glaze, less for thicker, what ever you prefer) and anise oil, almond extract and vanilla to taste (start small, a little anise goes a long way).
7) Dip each cookie in the glaze and set on wire rack to harden.
Enjoy!
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