A streamlined and mild version of the traditional Ethiopian chicken wot, a fiery stew seasoned with chiles and a mix of mostly sweet species called berbere. This recipe used with permission from Whole Grains Every Day, Every Way, Clarkson N. Potter, Copyright C 2006 by Lorna Sass.
For the chicken stew:
1 Tbsp sweet paprika
¾ tsp ground ginger
½ tsp ground cinnamon
½ tsp ground cardamom or 4 cardamom pods, crushed to reveal the seeds
⅛ tsp ground cloves
⅛ tsp cayenne, or more to taste
⅛ tsp freshly ground black pepper, plus more for seasoning the chicken
3 pounds bone-in chicken parts
2-3 Tbsp olive or peanut oil
1 large onion, coarsely chopped
2 large cloves garlic, minced
About 1 cup reduced-sodium chicken broth
For the teff polenta:
1½ cups Maskal Teff™ grain (not flour)
1 tsp salt, plus more to taste
Freshly ground black pepper
To prepare the chicken: In a small bowl, combine the paprika, ginger, cinnamon, cardamom, cloves, cayenne, and pepper. Set aside.
Season the chicken with salt and pepper. Heat 2 Tbsp of the oil in a heavy Dutch oven or saucepan wide enough to hold the chicken in one layer. Brown the chicken, skin side down, over high heat in two batches. Set the chicken aside.
Reduce the heat to medium-high. Stir in the onion, adding 1 Tbsp of oil, if needed. Cook over medium-high heat until the onion begins to soften, about 3 minutes. Stir in the garlic and cook for 1 minute. Stir in the ground spices and cook, stirring frequently, for 20 seconds.
Stir in the chicken broth, taking care to release any browned bits sticking to the bottom of the pot. Bring to a boil. Lower the heat to a simmer, and return the chicken to the pot, browned side up. Cover and simmer until the chicken is tender and registers 165°F on an instant-read thermometer in the thickest part, 25-45 minutes, depending upon the size of the pieces. Add more broth or some water if the mixture becomes dry. Skim off the fat.
Prepare the teff polenta: While the chicken is cooking, bring some water to boil in a kettle; you'll need 4½ cups. Set a heavy 3-quart saucepan over medium heat. Add the teff and toast it, stirring frequently, until the grains emit a milk toasty aroma and begin to pop, 3 to 6 minutes. (You will notice little white dots of popped grain but may not hear the popping.)
Turn off the heat. Stand back to avoid getting splattered, and gradually stir in 4½ cups boiling water and the salt. Stir well. Reduce the heat, cover, and cook at a gentle boil until the grains are tender and the mixture develops a porridge-like consistency, 15 to 20 minutes. Stir every few minutes to prevent the grains from sticking to the bottom of the pot. Break up lumps by smashing them against the side of the pot. Add more salt, if needed, and pepper to taste.
To serve: Mound the teff polenta on four plates, and label the chicken stew on top.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.