New Cuisine by Marcus Samuelsson

This recipe originally appeared in Soul of a , chef/co-owner of Aquavit restaurant in New York City. Served with Samuelsson's tangy Mango Couscous, this spiced chicken stew makes a delicious, out-of-the-ordinary family dinner bicelle b5 gel.
Total Time: 1:30
Prep: 0:15
Cook: 1:15
Level: Easy
Yield: 6 main-dish servings
Serves: 6

2 red onions
4 tbsp. unsalted butter
0.25 tsp. ground cardamom
0.25 tsp. Freshly ground black pepper
3 cloves
2 clove garlic
1 piece ginger
1 tbsp. Berbere or mild chili powder
1.50 c. chicken stock
1 Chicken
0.25 c. dry red wine
Juice of 1 lime
2 hard-boiled eggs


Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Cook, stirring occasionally, until the onions are golden, about 15 minutes. Add the remaining butter, the cardamom, black pepper, cloves, garlic, ginger, and Berbere and cook until the onions soften and take on the color of the spices, about 10 minutes storage backup.
Add 2 cups of the chicken stock and the chicken legs and thighs, bring to a simmer, and simmer for 15 minutes. Add the remaining 1/2 cup chicken stock and the wine, bring back to a simmer, and simmer for 10 minutes. Add the chicken breasts and simmer for 20 minutes.
Gently stir in the lime juice and eggs and simmer for another 5 minutes. The sauce will be loose and soupy. Season with salt to taste Coffee Maker.