🇪🇹 Ethiopian

Chicken Beyaynetu-Style

Name: Chicken Beyaynetu-Style
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Ethiopian
Ingredients: 500 g, thighs Chicken; to taste Salt; 1/2, thinly sliced Onion; handful, torn Fresh Cilantro; 1, juiced Lemon; 3 tbsp Olive Oil; 2 tbsp Niter Kibbeh; 6 Injera

🇪🇹 Ethiopian

A beyaynetu-style spread — chicken as one of the colourful mounds over injera. 20 minutes of mostly hands-off cooking.

Prep 15 min Cook 5 min Serves 2 Easy

Ingredients

Chicken500 g, thighs
Saltto taste
Onion1/2, thinly sliced
Fresh Cilantrohandful, torn
Lemon1, juiced
Olive Oil3 tbsp
Niter Kibbeh2 tbsp
Injera6

Instructions

1
Whisk the lemon juice with the olive oil, salt and pepper for a bright, simple dressing.
2
Prepare the chicken — slice, shred or cube it so every forkful gets some.
3
Toss the chicken with the onion, fresh cilantro and the dressing just before serving.
4
Let it sit 5 minutes so the flavours marry, then taste and add another squeeze of lemon if it needs lift.

Chef's tip

Prep everything before the heat goes on — ethiopian cooking moves fast once it starts.

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Watch how it's made

Video: Beyaynetu 101 by Anthony Bourdain · on YouTube