Chicken Dulet – a take on an Ethiopian dish! The first time I had it was in Bahir Dahr. It was actually made with fish, but in this recipe I’ve substituted it with chicken.
- 400 g chicken breast (or 3 thighs)
- 400 g canned tomatoes
- 1 green bell pepper
- 1 red bell pepper
- 3 garlic cloves
- 1 red onion
- handful of coreander leaves and stalks
- 1 lime
- 1 stock cube
- tomato paste
- spices: ground ginger and garlic 1 ts each, 1 ts metmeta (chili powder), 1 ts cumin powder, 1 ts black pepper, 1/2 ts nutmeg, 2/3 ts cardamom, 1 ts mixed spice, 1 ts turmeric, 1 bay leaf
Chop onion, bell peppers, coriander stalks, mince garlic.
Marinade chicken in some oil, dried garlic and ginger.
Fry onion, bell peppers, stalks and garlic briefly. Add spices but don’t burn. Add canned tomatoes and chicken. Cook for about 30 min
At end, add coreander leaves and lime juice.
Ideally serve with injera, but if you can’t get any try it with rice or couscous.