Ethiopian Stew with Chestnuts and Chicken

Summary

Ingredients

• 400 g chicken breast fillet (s)
• 1 onion (s), finely diced
• 6 clove (s) garlic
• 1 piece (s) ginger, approx. 8 cm, finely diced
• 2 teaspoons cinnamon powder
• 2 teaspoons cardamom powder
• 1 teaspoon allspice powder
• 1 teaspoon fennel seeds, ground
• 2 teaspoons cumin powder
• 0.2 g saffron
• 14 pinch (s) nutmeg, grated
• 1 teaspoon clove powder
• 0.5 teaspoon ½ paprika powder, noble sweet
• 0.33 teaspoon cayenne pepper, optional
• 5 teaspoons salt
• 1 can tomatoes, chunky, approx. 400 g
• 1 tablespoon tomato paste
• 400 ml water
• 3 tablespoon honey
• 3 tablespoon strawberry jam or raspberry jam
• 600 g chestnut (s)
• 300 g Brussels sprouts
• 2 carrot (s)
• 2 medium sweet potato (s)
• some olive oil
• 2 lime (s)

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Instructions

1. First let the saffron soak in a little warm water for about an hour.
2. Cut into the chestnuts with a sharp knife. If you hold the chestnuts with the pointed end up and the wide end down, the incision is made in the middle from left to right. It is important that the shell is cut through, but not cut too deeply into the meat. The incision is important so that the chestnuts do not explode during roasting.
3. Then roast the chestnuts without adding oil or fat in a pan for about half an hour over medium heat, stirring regularly on all sides. When the peel curls upwards at the incision, the chestnuts are ready. Take the chestnuts out of the pan and let them cool down a little before peeling them.
4. While the chestnuts are roasting, prepare the vegetables and meat. Finely dice the onions, garlic and ginger. Cut the carrots and sweet potatoes (optionally the pumpkin) into approx. 1.5 cm thick cubes. Cut the chicken breast fillet into strips.
5. Steam the carrots, sweet potatoes and Brussels sprouts until they are cooked or the desired firmness is achieved. Then rinse under cold water to keep the color fresh and set aside.
6. Sweat the onions, garlic and ginger in a large saucepan with a little olive oil until they are translucent and aromatic. Add cinnamon, cardamom, allspice, fennel seeds, cumin, nutmeg, cloves, paprika powder, cayenne pepper and the saffron including water and heat to a fragrant base while stirring.
7. Add tomatoes, tomato paste, water, salt, honey and strawberry or raspberry jam and bring to a boil. Add the chicken strips and simmer until the chicken is cooked through. Add the peeled chestnuts and the steamed vegetables and let the stew simmer for another 2 - 5 minutes.
8. The Ethiopian stew is served in bowls with a splash of lime juice.
9. Either warm ciabatta, pita bread or rice go well with it. If you choose the rice, add a little turmeric to the rice water, it will give it a nice yellow color.