Ethiopian chicken stew is the country’s national dish and is absolutely indispensable for every Ethiopian occasion.

In a nutshell, it can be described as hot, spicy and delicious. It requires a lot of cooking practice to make a typical stew, as well as getting a hold of genuine Ethiopian spices. Here is how to cook it.

	Take the skin off the chicken and cut into pieces.
	Wash thoroughly with lemon juice and salt until clean. Make sure to rinse well so as to flush out any lemon aroma.
	Cook finely chopped shallots in a large saucepan until tender, stirring gently.
	Add chili blend stirring until well combined with shallots.
	Add half of the spiced-butter and mix well.
	Add chicken pieces and stir until well combined.
	Bring to a boil, cook for about 30 minutes stirring occasionally until the chicken pieces are tender.
	Add garlic and ginger mince as well as the rest of the spiced-butter and cardamom.
	Add about 700ml of water and stir.
	Cook in reduced heat and let it simmer for a while.
	Cook further until thickened.
	Add hard-boiled eggs and your Ethiopian chicken stew is ready to serve.