1/4 cup olive oil
5 garlic cloves, minced
5 red onions, finely chopped
one 2 inch piece of ginger, peeled and minced
1 Tbsp tomato paste
3 Tbsp Berbere spice (see below recipe)
One 4-5 pound roasting chicken, cut into pieces (remove skin if desired)
1 tsp ground cardamom
2 tsp salt
3 Tbsp butter or ghee
3 cups chicken stock
1 cup dry red wine
1 pound collard greens, finely shredded
4 peeled hard-boiled eggs (optional)
cottage cheese, for seving
1. Heat olive oil in a dutch oven over low heat. Add garlic, onions, and ginger and cook, stirring occasionally, until softened, about 30 minutes. Add the tomato paste and berbere and cook for another 15 minutes.
2. Season the chicken pieces with cardamom and salt. Add the chicken to the sauce, along with the butter, chicken stock, and wine. Bring to a simmer, add collard greens, and cook until the chicken is cooked through, about one hour.
3. Serve with hard-boiled eggs and cottage cheese on the side.
Goes well with rice, couscous, or mashed potatoes or parsnips.
ADAPTED FROM A RECIPE BY MARCUS SAMUELSSON
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 teaspoon black peppercorns
2 whole allspice berries
Seeds of 4 green cardamom pods
5 dried red chilies , seeds and membranes removed and broken into small pieces (see Note)
3 tablespoons sweet paprika
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1 teaspoon turmeric
In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely.
Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.
Store in an airtight container in a dark place.
If you like extreme heat, leave a few of the seeds in. It will still be very spicy even without the seeds.