Spiced Butter (Niter Kibbeh

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3 Garlic cloves
  • 1 1 inch piece Ginger
  • 1/2 Red onion, medium

• Baking & Spices

  • 1 tsp Cardamon, seeds
  • 4 Cloves, whole
  • 1 tsp Fenugreek seeds
  • 1 Stick cinnamon
  • 1/2 tsp Turmeric

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Dairy

  • 1 lb Butter, unsalted

Found on hapanom.com

Description

Ingredients

• 1 pound unsalted butter
• ½ medium red onion, roughly chopped
• 3 garlic cloves, smashed
• 1 inch piece of ginger, thinly sliced
• 1 teaspoon fenugreek seeds
• 1 teaspoon cumin seeds
• 1 teaspoon cardamon seeds
• 1 stick cinnamon
• 4 whole cloves
• ½ teaspoon turmeric
• 4 eggs (optional)
• 2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
• kosher salt
• freshly ground black pepper
• ¼ cup spiced butter (niter kibbeh)*
• 2 tablespoons berbere
• 1 large red onion, diced
• 4 garlic cloves, minced
• 1 inch fresh ginger, grated
• 1 cup chicken stock
• ¼ cup dry red wine
• 2 tablespoons fresh lime juice
• cilantro, garnish

Directions

• To make clarified butter, simply melt the unsalted butter in a saucepan over low heat. Continue to cook and as the foam rises to the top, remove the milk solids with a spoon. Continue to do this until there is no foam left and the butter is clear.
• Add the remaining ingredients and cook for 15 minutes, stirring occasionally.
• Allow to contents to cool slightly and the spices settle. Strain through a fine meshed sieve.
• May be used right away or stored in the refrigerator for up to 3 weeks.
• Bring a large saucepan filled halfway with water to a boil. Decrease the heat to a simmer. Quickly and gently lower the eggs into the water one at a time, using a spoon. Cook for exactly 5 minutes and 30 seconds for a creamy yolk. Remove the eggs as soon as they are done and rest on the counter. Once cool enough to handle, gently peel the eggs (the yolks will be soft, so the eggs will be a bit delicate). Set them aside, dont slice them until youre just about to serve.
• To make the Doro Wet - add the chicken to a bowl and liberally season with salt and pepper. Toss to combine.
• In a large heavy-bottomed dutch oven or pot melt the niter kibbeh (spiced butter) over medium-low heat. Add the berbere to form a paste. Stir for 2-3 minutes to heat through.
• Add the onions and cook for 20 minutes to lightly caramelize. Increase the heat to medium and add the garlic and ginger, cooking for 2 - 3 minutes more.
• Pour in the chicken stock and wine. Bring the contents to a boil and then reduce to a gentle simmer, add the chicken, and cook for 10-15 minutes. Taste and add more salt, if needed.
• Once the stew is done cooking (it should be loose), turn off the heat and stir in the lime juice. Serve and immediately top with the soft boiled eggs. Garnish with torn cilantro and enjoy!

Nutrition