Ethiopian Chicken and Onion Stew

Name: Ethiopian Chicken and Onion Stew
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp cayenne, plus; 3 skinless chicken breasts, split; 237 milliliters chicken stock; 6 servings cooked rice, for serving; 2 teaspoons minced fresh ginger; 1 plump garlic clove, minced; 1 Tbsp ground allspice; 1 teaspoon ground cardamom; 0 teaspoons ground cloves; 1 teaspoon fresh ground black pepper; 4 hard-boiled eggs, peeled and sliced; 6 servings kosher salt; 1 lime, quartered; 6 servings plain yogurt, for serving; 907 grams red onions, finely chopped (2 jumbo); 237 milliliters unsalted butter; 2 liters water

You can never have too many main course recipes, so give Ethiopian Chicken and Onion Stew a try. Watching your figure? This gluten free recipe has 578 calories, 22g of protein, and 37g of fat per serving. This recipe serves 6. Head to the store and pick up ground allspice, kosher salt, chicken stock, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes approximately 2 hours. Autumn will be even more special with this recipe.