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December 12, 2025
Butter Chicken with Posho
September 28, 2026
Difficulty
Easy / Beginner
Prep time
25 minutes
Cooking time
15 minutes
Makes
6 servings
Description
A quick, boneless, and sticky adaptation of the classic Ethiopian spicy chicken stew. By utilizing tender pearl chicken cuts, this version drastically reduces cooking time while capturing the warm berbere heat and deeply caramelized onion base characteristic of traditional Doro Wot.Served with Ugandan Matooke.
Instructions
- Prepare the Base: Pat pearl chicken dry and cut into uniform pieces. Season with salt and black pepper.
- Sauté the Onions: Heat cooking oil or clarified(or not) butter in a skillet over medium heat. Sauté the finely chopped onions (400g) until deeply caramelized, soft, and sweet.
- Infuse Aromatics: Stir in the minced garlic (15g) and ginger (10g). Cook for 1 minute until highly fragrant.
- Bloom Spices: Incorporate the berbere spice (15g) and tomato paste (16g) into the caramelized onion mixture. Sauté for 1 minute to bloom the spices in the hot fat and take off the raw edge of the paste.
- Sear Chicken: Add the seasoned chicken pieces to the skillet, stirring well to coat them completely in the spiced paste. Sear for 2-3 minutes.
- Glaze & Simmer: Pour in a small splash of water or stock (~50ml). Lower the heat to low-medium, cover, and simmer for 15 minutes. Stir occasionally until the chicken is tender and the sauce has reduced into a thick, sticky, and glossy glaze.
- Garnish & Serve: Nestle halved hard-boiled eggs directly into the glaze to warm through. Remove from heat, garnish with chopped cilantro or parsley, and serve alongside Steamed Plantain (matooke)
Video
Ingredients
- 700g — Boneless pearl chicken pieces (breast/thigh) | Cubed, uniform bite-sized cuts
- 400g — Onions | Very finely chopped (approx. 3-4 medium onions)
- 15g — Berbere spice blend | About 1.5 to 2 tablespoons (adjust to taste)
- 15g — Garlic | About 4-5 cloves, minced
- 10g — Ginger | About 1-inch piece, minced
- 1/2 cup extra virgin olive oil, divided
- 16g — Tomato paste | About 1 tablespoon
- 35g — Cooking oil / Clarified butter (Ghee) | About 2-3 tablespoons
- Salt & black pepper | To season, to taste
- 3-4 pcs — Hard-boiled eggs (optional) | Halved, traditional garnish
- Fresh cilantro or parsley (optional) — Finely chopped, for finish
September 28, 2026
December 12, 2025
About Chef Pablo
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