When we traveled to Ethiopia to adopt our boys, my mouth was introduced to some amazing new and exotic flavors! If you’ve ever been to Ethiopia, you know the word berbere . It is the main spice mix that Ethiopians use in their cooking. It is quite spicy, so you can add more or less to your liking. But if you don’t want to make a batch yourself, you can find berbere in specialty spice stores as well as online.
Chicken thighs are more ketogenic and tastier than bland, skinless chicken breasts, and the skin helps make this dish more ketogenic by increasing the fat ratio. But I have to admit, I’m not a fan of soggy, chewy skin. In this recipe, I use the skin to make cracklings to add another layer of texture and flavor to this amazing stew.
Ingredients
- 2½ pounds bone-in, skin-on chicken thighs
- 4 cups chopped onions
- 2 cups chicken bone broth, homemade or store-bought
- 1½ cups diced tomatoes with juices (about 2 tomatoes)
- ¼ cup Berbere Spice Mix
- 2 tablespoons melted coconut oil
- 5 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon fine sea salt
- 8 hard-boiled eggs, peeled, for serving (optional)
How to Make It
- Remove the skin from the chicken thighs and reserve for cracklings.
- Place the onions, chicken broth, tomatoes, spice mix, coconut oil, garlic, ginger, and salt in a 4-quart (or larger) slow cooker. Stir well to combine. Place the chicken on top.
- Cover and cook on low for 7 hours or until the chicken is fork-tender. Meanwhile, make the chicken cracklings.
- When the chicken is done, remove the thighs from the slow cooker and place them in a bowl or casserole dish (to catch the juices as you work). Remove the meat from the bones, discard the bones, and shred the meat using two forks. Return the shredded chicken to the slow cooker along with any accumulated juices and stir to combine the shredded chicken into the stew.
- Garnish with the cracklings and serve with hard-boiled eggs, if desired. Store extras in an airtight container in the fridge for up to 4 days.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 324 kcal Calories from Fat: 162 kcal |
|
% Daily Value*
|
| Total Fat 18 g 51% |
Trans Fat 0.0 g |
carbohydrates 9 g 7% |
Dietary Fiber 2 g 5% |
Protein 33 g 66% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |