• 16 chicken wings, discard split and tips
• 1 onion, chopped
• 2/3 cup soy sauce (mild or low-sodium)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground ginger

Directions

Put chicken wings and onion in a soup pot, and fill with an adequate amount of water to cover. Bring to a boil and cook for 20 minutes.

Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, mix the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is prepared, drain water (may be set aside for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, and then set them in a single layer on a cookie sheet.

Bake for 15 minutes in the preheated oven, or until it is crispy on the outside. Baste with sauce as needed while cooking. Bake on grease paper or non-stick foil to keep the wings from sticking and to make clean-up easy. The side of the wing that is facing the baking sheet will be the most crispy.

Serves 4

1 whole chicken, skinned and cut into serving pieces (or 6 legs and 6 thighs)
8 pounds of onions, finely chopped
1 pound of garlic, crushed
1/4 pound ginger, crushed
2 ladles full of Ethiopian chili powder (bere bere)
1 – 1 1/2 lbs butter
Nutmeg or cumin (optional)
1 hard-boiled egg (per person)
Salt and pepper

Directions

Cook onion in water over low flame, stirring constantly until all the water is dissolved. Continue stirring until onions are somewhat brown. Add the butter; cook for about 15-20 minutes still over low heat. Add 1 tbsp hot water periodically (texture should be kind of pasty).

Add chili powder. If it looks too dry, add hot water and mix. Cook it for approximately 30-45 minutes while stirring frequently. Keep adding hot water if necessary. Be careful not to let it brown, because chili powder will become bitter. Add garlic and ginger and simmer for 15 more minutes. Add water if necessary.

Wash chicken pieces, and let stand in salted water. Then squeeze each piece to get out as much water as possible. Make little incisions in the meat so the sauce will go through. Cook the meat in the sauce until meat is tender for about 30 minutes. Stir from occasionally. Add spices to taste just before removing from stove. Add 1 hard boiled egg per person, which have been cut, and cook just long enough to heat through. Serve with lots of bread (injera).

Serves 6