3 lbs Bone in Chicken (I used boneless, skinless chicken thighs)
2 medium onions, chopped
2 tomatoes, chopped
8 gloves garlic, minced
2 tsp salt
3-4 tbsp berbere ** (more if you like it hot)
1 tsp cardamon
1/3 cup oil
2 tsp fresh ground ginger
6 peeled boiled eggs
Combine all ingredients (except eggs) in crock pot and cook on low for 6-8 hours (a couple hours less on high). About an hour before serving add the peeled, boiled eggs (make 3-4 small slits in the eggs so that it soaks in the juices). Typically you will serve this with injera bread.
**Berbere is a conglomeration of spices – see this site for a list of spices included.
I have tried multiple different recipes for this great dish and have found some great ones. Today I was looking for the simplest way to make this and a crock pot option sounded great. And since I was looking for simple today – I served it over rice and it was wonderful (suggestion from an Ethiopian friend!).