4 Reviews of Ethiopian Chicken and Onion Stew

From: rikkimike

On Jun 25, 2007

The cooking time can be sped up a little bit. Slice the onions very thin to assist with carmalizing. But be careful at the end! The butter will separate if cooked too fast!

From: Chef #658876

On Dec 10, 2007

super fantastic! my guests loVed it! the only change I made was shredding the chicken. I can't wait to eat this dish again...!

From: SplitPea

On Feb 29, 2008

We really liked the taste of this (the sweetness of the onions mixed with the spices), however, I found it took too long to make. In essence: the result doesn't quite justify the effort involved.

From: packeyes

On Jul 4, 2008

Tasted authentic - just like what we ate at an Ethiopian restaurant. I chopped the onion and it took less than 20 minutes for them to cook. Overall, the meal took less time than the recipe called for. I cut the chicken into small cubes to assist in eating it with Injera and to shorten cook time. I will make again!