Serves: 4

  • 225g butter, divided
  • 1 onion, chopped
  • 600ml water, divided
  • 175g tomato puree
  • One pot of Spice Lounge Berbere seasoning
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon ground ginger
  • 4 skinless chicken breast fillets, cubed
  • 80ml sweet white wine.
  • 1/2 teaspoon freshly ground black pepper
  • 4 hard-boiled eggs, peeled

Prep: 10min  ›  Cook: 1hr 27min  ›  Ready in: 1hr 37min

  1. Heat 1/2 of the butter in a frying pan over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes.
  2. Add 120ml water and tomato puree; stir until hot, about 2 minutes.
  3. Stir in remaining butter, berbere, garlic and ginger.
  4. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
  5. Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
  6. Stir white wine, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

Cook’s note

Berbere is very spicy; reduce the amount in the recipe to taste if you prefer a mild dish