Zigni Berbere (East African Chicken Stew)
I am well aware that my version of this Eritrean stew is quite different to the classic but the basis is the same - chicken, beef stock, spice and red wine. The result is a rich, comforting bowl of stew that truly is a hug from the inside.
I think this totally sums up Autumn - warming, hearty food with a kick of freshness from basil and lemon. I like to serve mine with rice and flatbreads for soaking up the sauce but it would just as well on its own.
Zigni Berbere (East African Chicken Stew)
Serves 6
oil
2 large onions, chopped
4 garlic cloves, crushed
1kg British free-range skinless and boneless chicken thighs, cut into cubes
1 tsp cayenne pepper
1 tsp chilli flakes
2 tsp za'atar (available in most large supermarkets)
2 tbsp tomato paste
800ml beef stock
250ml red wine
bunch fresh basil, roughly chopped
juice of half a lemon
sea salt and freshly ground black pepper
In a large pan, heat a glug of oil. Add the onions with a good pinch of salt and fry for 5 minutes until starting to colour, then add the garlic and fry for 2-3 minutes more or until the onions are golden.
Add the chicken to the onions and fry, turning, until starting to colour. Add the cayenne, chilli and za'atar and stir fry for two minutes. Add the tomato paste and continue to stir fry for 5 minutes.
Add the stock and wine (if using), bring to the boil and then reduce to a simmer until the meat is tender (1-1½ hours). Season with salt and pepper,squeeze in the lemon juice and scatter over the fresh basil. Serve with rice and/or flatbreads.
I think this totally sums up Autumn - warming, hearty food with a kick of freshness from basil and lemon. I like to serve mine with rice and flatbreads for soaking up the sauce but it would just as well on its own.
Zigni Berbere (East African Chicken Stew)
Serves 6
oil
2 large onions, chopped
4 garlic cloves, crushed
1kg British free-range skinless and boneless chicken thighs, cut into cubes
1 tsp cayenne pepper
1 tsp chilli flakes
2 tsp za'atar (available in most large supermarkets)
2 tbsp tomato paste
800ml beef stock
250ml red wine
bunch fresh basil, roughly chopped
juice of half a lemon
sea salt and freshly ground black pepper
In a large pan, heat a glug of oil. Add the onions with a good pinch of salt and fry for 5 minutes until starting to colour, then add the garlic and fry for 2-3 minutes more or until the onions are golden.
Add the chicken to the onions and fry, turning, until starting to colour. Add the cayenne, chilli and za'atar and stir fry for two minutes. Add the tomato paste and continue to stir fry for 5 minutes.
Add the stock and wine (if using), bring to the boil and then reduce to a simmer until the meat is tender (1-1½ hours). Season with salt and pepper,squeeze in the lemon juice and scatter over the fresh basil. Serve with rice and/or flatbreads.
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