Did a bit of experimenting tonight and made zigni. Basically an Ethiopian/Eritriean chicken stew. It’s got a peppery heat, is really rich and unctuous, and is a dead easy one-pot thing.
Balls. Fucked it. I wrote out the whole recipe, on my mobile, and the forum decided to post half and lose the rest. I’m not typing that again right now. Maybe the morra.
Right, gonna try this again. The result was so good it’s worth sharing.
So … make up a dry spice mix in advance.
Ginger, black pepper, paprika and fenugreek. A bit less of coriander, salt and cardamom. Bit less again of cloves, cinnamon and allspice.
Alternatively, you can buy a similar pre-mix called Berbera mix from most big supermarkets. Bart spices do one.
Chop and slowly fry an onion and three or four cloves of garlic, in a generous glug of olive oil. Keep going until it starts to brown. While that’s cooking, dice six to eight chicken thighs (about half a kilo). Add those to the pan and fry slowly until that starts to colour as well. If the chicken lets out loads of water/fat, drain it away.
Add some tomato purée, a small glass-ish of red wine, your spice mix and a beef stock cube (or stock pot thingy, they’re good). Once that’s mixed through, add a tin of chopped tomatoes and a handful of fresh chopped coriander. Stir that all together, bring to a simmer, then transfer to the oven. Cook in the oven at 145°C for about an hour and a half. You might want to pull it out and give it a stir every half hour, your call.
Serve with some sort of flatbread (I went for chappatis) and if it’s a bit firey for you then a good dollop of creme fraiche sorts it out nicely.
It’s a really easy and seriously tasty dish. Definitely doing it again. Helps if you have one really good ovenproof saucepan to make it in, but if not you can just transfer from pan to casserole dish or whatever.
Right, gonna try this again. The result was so good it’s worth sharing.
So … make up a dry spice mix in advance.
Ginger, black pepper, paprika and fenugreek. A bit less of coriander, salt and cardamom. Bit less again of cloves, cinnamon and allspice.
Alternatively, you can buy a similar pre-mix called Berbera mix from most big supermarkets. Bart spices do one.
Chop and slowly fry an onion and three or four cloves of garlic, in a generous glug of olive oil. Keep going until it starts to brown. While that’s cooking, dice six to eight chicken thighs (about half a kilo). Add those to the pan and fry slowly until that starts to colour as well. If the chicken lets out loads of water/fat, drain it away.
Add some tomato purée, a small glass-ish of red wine, your spice mix and a beef stock cube (or stock pot thingy, they’re good). Once that’s mixed through, add a tin of chopped tomatoes and a handful of fresh chopped coriander. Stir that all together, bring to a simmer, then transfer to the oven. Cook in the oven at 145°C for about an hour and a half. You might want to pull it out and give it a stir every half hour, your call.
Serve with some sort of flatbread (I went for chappatis) and if it’s a bit firey for you then a good dollop of creme fraiche sorts it out nicely.
It’s a really easy and seriously tasty dish. Definitely doing it again. Helps if you have one really good ovenproof saucepan to make it in, but if not you can just transfer from pan to casserole dish or whatever.
When I moved in Tooting/Streatham chippy teas were something I really missed. Never did find a good one.
In fact forget a good one, I never really found a proper chippy. There is one near Tooting Broadway but it is more a kebab shop that does chippy chips and it's shit.