Zigni berbere (spicy chicken stew)

Name: Zigni berbere (spicy chicken stew)
Cuisine: Moroccan, African
Ingredients: 50ml vegetable oil; 2 large onions, chopped; 4 garlic cloves, crushed; 1kg British free-range skinless and boneless chicken thighs, cut into cubes; 2 x 400g tins plum tomatoes; 2 beef stock cubes; 1 tbsp tomato paste; 125ml dry red wine (optional); Bunch fresh coriander, roughly chopped, plus extra to serve; Lemon wedges to serve; Eritrean injera flatbreads (or regular flatbreads) or rice and a green salad to serve; 1 tsp each ground ginger, fenugreek and black pepper; ½ tsp ground coriander; ½ tsp ground cardamom; ¼ tsp ground cloves; ¼ tsp ground allspice; Pinch ground cinnamon; ½ tbsp fine sea salt; 1 tbsp mild paprika

Instructions

A classic Eritrean dish, zigni berbere is a spicy stew, with ‘berbere’ being a popular spice blend that goes into it. Negat Hussein’s version is best eaten with injera, a spongy-textured flatbread.

Updated at: Thu, 20 Mar 2025 19:54:30 GMT