This is an original recipe which is an amalgamation of a couple of African dishes, along with a good helping of my own devices. This is a delicious recipe, which makes enough to serve 8-12 people. I often use this as part of a group dinner, dividing 6-10 people in groups of 2-3, letting them each be in charge of making a dish, and then at the end of a fun evening of cooking (and wine drinking) everyone sits down to an amazing meal!
This dish should be served over Injera, a westernized recipe for which I have included at the end of this recipe file.
Remove skin from chicken, and score chicken meat so that sauce can penetrate meat. Melt butter in large pot. Saute the onions and garlic for 5 minutes. Add berbere, and then the tomato paste, and finally the stock. Simmer 15 minutes. Stir in the chicken one piece at a time, stirring so the chicken gets well coated. Simmer about 20 minutes. Take out some liquid, stir the peanut butter into the liquid, and then return all to the pot. Stir. Then lightly score the eggs, and gently place in the pot. Cover and continue cooking until chicken is done. Serve with Injera and plenty of water.
INJERA FOR WESTERN KITCHENS
Combine dry ingredients. Blend in club soda most of water...add water until batter is smooth and fairly thin, rather like for thin pancakes.
Heat a large, non-stick skillet. When a drop of water bounces on the pan's surface, dip enough batter from the bowl to cover the bottom of the skillet and pour it in quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat.
When the moisture has evaporated and small holes appear on the surface, remove the injera. Cook it only on the one side.
Stack on one top of the other, covered with a clean cloth, until ready to serve.