Zigni berbere (spicy chicken stew)

Ingredients

• Olive oil

  Salad or cooking

  3 ⅓ tbsp or 45g

• Onions

  Raw

  2 large or 300g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chicken thigh

  Broilers or fryers, meat only, raw

  1000g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Red wine

  Alcoholic beverage, table

  100g

• Fresh cilantro

  Coriander leaves, raw

  30g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Bread, chapati or roti, plain, commercially prepared

  6 piece or 408g

• Crispy Green Salad

  Sainsbury's

  6 Serving or 420g

• Chicken Stock Cubes

  Sainsbury's

  2 Cube or 400g

• Berbere spice mix

  Waitrose

  33g

Directions

1. In a large pan, heat a glug of oil. Add the onions and fry for 5 minutes until starting to colour, then add the garlic and fry for 2-3 minutes more or until the onions are golden.
2. Mix the berbere ingredients in a small bowl and set aside (or see tip). Add the chicken to the onions and fry, turning, until starting to colour. Add the remaining ingredients, including the berbere blend, and simmer gently until the meat is tender (1-11/2 hours). Taste, season and serve with the accompaniments.
3. Recipe by: delicious. magazine (source: https://www.deliciousmagazine.co.uk/recipes/zigni-berbere/)

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