Luku - Ethiopian Chicken Stew
Luku is an Ethiopian chicken stew that takes much less time to prepare than the famous Doro Wat, is less hot but still brimming with flavors. The Ethiopian cuisine is rich
with lots of diversity. Meat dishes are popular but there are as well many vegetarian Ethiopian recipes that are filling, healthy and will satisfy the taste buds. Luku is cooked with lots of onions and fruity savory flavored tomato paste.
Preparation time: 20 minutes
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Cooking time: at least 60 minutes
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Resting time: 0 minutes
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Total time needed: at least 1 H 20 minutes
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Grade of Difficulty: standard
Ingredients
for
Luku - Ethiopian Chicken Stew
- 1/2 cup of red palm oil
- 700 gram chicken pieces with skin, cut into bite sized chunks
- 900 gram / 2 lbs of onions, cut into thin slizes
- 6 to 8 eggs, hard boiled, cooled down and peeled
- 1 cup of mais kernels, precooked
- 5 cloves of garlic chopped
- 1/2 cup of water
- 80 gram / 2.8 oz tomato paste
- 1/2 tsp. turmeric powder
- 1 tsp. cumin powder
- 3 tsp. plain paprika powder
- 1 small red chilli pepper (cayenne) optional
- 1.5 tsp. salt (or to taste)
- Freshly ground pepper to taste
Directions
- Add half of the oil to a large pot and switch stove to medium hot heat setting
- Add onions, cover with lid and braise them for about 5 minutes, stirring them frequently
- Add garlic, cover with lid and braise for another 5 minutes
- Reduce heat to low to medium, add water, tomato paste and chicken, cover with lid and cook for another 10 minutes
- In the meantime peel the eggs and using a sharp knife or a fork prick or cut the egg white on all sides, being careful not to cut to deep, (keep eggs in a warm place for later use)
- Add all the spices and the maize kernels to the Luku, mix well, cover with lid and cook for 20 minutes, stirring the stew a few times
- Carefully add hard boiled eggs to the stew, cover them with gravy, cover pot partially with lid and let all gently simmer for another 15 minutes
- Sample the food and if desired, adjust seasoning with more salt and pepper.
Switch off the stove and serve the Ethiopian chicken stew hot with steamed rice or traditional injera bread.
Zizil Alecha Wot - Ethiopian Beef Stew
Doro Wat - The National Dish of Ethiopia
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