Ethiopian-Spiced Chicken Stew

For 2 servings

• vegetable oil1 tbsp
• onion, finely chopped1
• garlic cloves, crushed2
• grated ginger1/2 tsp
• paprika1 tbsp
• ground cumin1/2 tsp
• ground cardamom1/4 tsp
• ground cinnamon1/4 tsp
• chilli powder1/4 tsp
• tomato purée1 tbsp
• chicken stock300 ml
• chicken thighs, bone-in or boneless4
• hard boiled eggs, peeled2

1. 1

   Heat the oil in a large pan over medium heat. Add the onion and cook for 8 to 10 minutes, stirring often - this dish uses a long, slow-cooked onion base; don't rush it.

2. 2

   Add the garlic and ginger and cook for 1 minute until fragrant.

3. 3

   Take the pan off the heat briefly and stir in the paprika, cumin, cardamom, cinnamon and chilli powder - this stops the spices scorching. Return to low heat and stir for 30 seconds to gently warm them through.

4. 4

   Stir in the tomato purée, then gradually pour in the chicken stock, stirring well to combine.

5. 5

   Add the chicken thighs, spooning some sauce over the top, and bring to a gentle simmer. Cover, reduce the heat to low, and cook for 30 to 35 minutes, until the chicken is very tender and cooked through.

6. 6

   Add the peeled hard boiled eggs to the pan for the final 5 minutes, spooning sauce over them.

7. 7

   Serve hot with rice, injera-style flatbread, or plain flatbread.