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completely submerged. Cover and cook
for about 40 minutes so that chicken is
cooked through.
6. Serve on top of the injera.
* Berbere is a traditional Ethiopian spice blend
that can be found in specialty stores or can be
purchased online.
Nutritional information per serving:
Calories 290 (48% from fat) • carb. 8g • pro. 29g
• fat 16g • sat. fat 8g • chol. 142mg • sod. 248mg
• calc. 53mg • fiber 3g
Niter Kibbeh
This spice-infused clarified butter is worth
the extra step. It adds layers of flavor, plus it
keeps for months in the refrigerator.
Makes 8 ounces
1
pound unsalted butter
1
small onion, finely chopped
4
garlic cloves, chopped
1
1-inch piece fresh ginger, peeled
and chopped
1
cinnamon stick
1
teaspoon toasted cardamom
seeds
2
whole cloves
1
teaspoon fenugreek seeds
1
bay leaf
1. Put all ingredients in a small saucepan
and place over medium heat. When butter
begins to bubble, reduce heat to maintain
a very slight simmer. Skim any foam from
the surface and discard.
2. Continue to cook over low heat for at
least 30 minutes and up until 1 hour.
Continue skimming so that ultimately the
surface is clear and all milk solids have
sunk to the bottom.
3. Remove from heat and line a fine mesh
strainer with cheesecloth or a coffee filter.
Slowly pour the butter through the strainer
and discard all solids. Allow butter to
cool; store in the refrigerator for up to two
months.
Nutritional information per tablespoon:
Calories 209 (97% from fat) • carb. 1g • pro. 0g
• fat 22g • sat. fat 16g • chol. 61mg • sod. 1mg
• calc. 6mg • fiber 0g
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28
©2014 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
14CE005623
F IB-12950-ESP
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