Fenugreek, a slightly bitter herb, can be found in the spice aisle of well-stocked supermarkets and specialty markets. Serve this stew (shown here garnished with tomatoes and lettuce) with injera, an Ehtiopian flatbread, white rice or noodles. From “The Best International Recipes,” by the editors of Cook’s Illustrated, serves 4.
Ingredients
4 pounds bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs)
Salt and ground black pepper
2 tablespoons vegetable oil
1 medium onion, minced
2 tablespoons tomato paste
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon minced or grated fresh ginger
1 tablespoon chile powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground fenugreek
3 tablespoons unbleached all-purpose flour
2 cups low-sodium chicken broth
2 cups dry red wine
1 1/2 cups water
4 hard-cooked eggs
2 tablespoons unsalted butter, cut into two pieces and chilled
Directions
Pat chicken dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown half of the chicken on both sides, 5 to 8 minutes per side, reducing the heat if the pan begins to scorch. Transfer the chicken to a plate, leaving the fat in the pot. Return the pot with the fat to medium-high heat and repeat with the remaining chicken; transfer the chicken to the plate.
Pour off all but 1 tablespoon of the fat left in the pot. Add the onion and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in the tomato paste, garlic, ginger, chile powder, cardamom, nutmeg and fenugreek and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Stir in the broth, wine and water, scraping up any browned bits.
Nestle the chicken, along with any accumulated juices, into the pot and bring to a simmer. Cover, turn the heat to medium- low and simmer until the chicken is fully cooked and tender, about 20 minutes for the breasts (160 degrees on an instant-read thermometer) or one hour for the thighs and drumsticks. (If using both types of chicken, simmer the thighs and drumsticks for 40 minutes before adding the breasts.)
Transfer the chicken to a serving dish, tent loosely with foil, and let rest while finishing the sauce. Skim as much fat as possible off the surface of the sauce and return to a simmer until the sauce is thickened and measures about three cups, about 20 minutes. Stir in the eggs and cook until warmed through, about 1 minute. Off the heat, stir in the butter and season with salt and pepper to taste. Pour the sauce over the chicken and serve with the flatbread.
