Ingredients
- 4 tablespoon olive oil
- 5 tablespoon garlic cloves, minced
- 5 tablespoon red onions, finely chopped
- 1 tablespoon 2-inch piece ginger, peeled and minced
- 1 tablespoon tomato paste
- 3 tablespoon berbere
- 8 tablespoon skinless chicken legs
- 1/4 tablespoon cardamom powder
- 1 tablespoon salt
- 3 tablespoon spiced butter
- 3 cup chicken stock
- 1 cup red wine
Preparation
Baking Directions:
1.Heat the olive oil in a dutch oven over low heat and add garlic, onion and ginger, slowly cook until softened, stirring occasionally about 30 minutes.
Add tomato paste and berbere, cook for an additional 15 minutes.
2.Season chicken legs with cardamom powder and salt, add to sauce with spiced butter, chicken stock and wine, bring to a simmer and cook until chicken is cooked through, about 1 hour.
3.In a separate pot, bring salted water to a boil and add collard greens.
Cook greens until tender, about 15 minutes.
Remove greens from pot with a slotted spoon and transfer to the chicken stew.
Serve with hard boiled eggs and cottage cheese on the side.
