Ingredients

• 750 g basmati rice (4 cups), soaked for 30 minutes

• 1 kg chicken thighs

• 3 tbsp oil

• 2 onions, sliced

• 4 garlic cloves, minced

• 1 tbsp ginger, minced

• 2 tsp berbere spice

• 1 tsp paprika

• ½ tsp turmeric

• Salt and black pepper, to taste

• 1 carrot, chopped

• 1 red pepper, chopped

• 1 cup peas

• 5½ cups chicken stock

Method

1. Wash and Soak the Rice
   Wash the basmati rice thoroughly and soak it for 30 minutes. Drain and set aside.

2. Sauté the Onions
   Heat the oil in a large pot over medium heat. Add the sliced onions and sauté until golden and softened.

3. Add the Chicken and Spices
   Stir in the garlic and ginger. Add the chicken thighs, berbere spice, paprika, turmeric, salt and black pepper. Cook for about 10 minutes, stirring so the chicken is well coated with the aromatic seasoning.

4. Add the Vegetables
   Add the chopped carrot and red pepper. Stir well and cook briefly to combine the vegetables with the spiced chicken.

5. Pour in the Chicken Stock
   Add the chicken stock and bring the mixture to a boil, allowing the spices and chicken to flavour the broth.

6. Add the Rice and Simmer
   Stir in the drained rice and distribute it evenly. Cover the pot and cook over low heat for 20 minutes, or until the rice is tender and has absorbed the liquid.

7. Add the Peas and Rest
   Add the peas during the final 5 minutes of cooking. Once the rice is cooked, turn off the heat and let it rest, covered, for 10 minutes. Gently fluff before serving.

Serve

Serve hot with Ethiopian tomato salad, yogurt, grilled vegetables and lemon. The fresh salad and citrus balance the warmth of the berbere seasoning, while yogurt offers a cooling accompaniment.