Ingredients
- ¼ cup coconut oil or lard
- 1 (4 oz.) yellow onion, finely chopped
- 1 garlic clove, minced
- 1 tbsp berbere seasoning
- 2 tsp fine sea salt
- 2½ lbs chicken breasts, cut into 3/4″ (2 cm) chunks
- 4 cups chicken broth
- 8 hard-boiled eggs
Instructions
- Place the oil in a 6-quart Instant Pot and press Sauté. Once melted, add the onion, garlic, berbere seasoning, and salt and cook for 10 minutes or until the onion starts to caramelize. Press Cancel to stop the Sauté.
- Add the chicken and broth to the instant pot. Seal the lid, press Pressure Cook or Manual, and set the timer for 20 minutes. Once finished, turn the valve to venting for a quick release.
- Slice each hard-boiled egg in half. Serve the chicken and onion mixture in bowls with two egg halves in each bowl.
Tips
Instead of chicken breast, you can also use boneless, skinless chicken thighs. Count with 8 pieces for 8 servings.
This dish is spicy, so if you want to minimize the spiciness, reduce the berbere to 1 tablespoon.
Slow cooker or stovetop method
Place the onion, garlic, oil, berbere seasoning, and salt in a slow cooker or a dutch oven. Cover and cook on low for at least four hours or until the onion has caramelized; you can also let it cook overnight. Add the chicken and broth to the slow cooker or dutch oven and cook on low for another eight hours, or until the chicken is very tender. Proceed to step three.
Store and reheat
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to a month.
To reheat, place in a saucepan over medium heat, stirring occasionally, for 5 minutes or until heated through.
What is berbere seasoning?
Berbere is a hot pepper seasoning essential for most Ethiopian dishes. Containing garlic, red pepper, cardamom, coriander, chili peppers, cloves, allspice, and various other spices. If you don’t have berbere spice, you can use ras el hanout, baharat, garam masala, or cayenne.
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