Despite the peppers, this is actually a fairly mild version of this dish (because of the long cooking time), but it still has a really good flavor. If you're concerned about the jalapenos, try decreasing to one or omitting them and maybe seasoning the final dish to taste with green Tabasco. I always used 2 peppers and found it pretty mild.
Serve with plenty of injera, pita, or other soft flatbread.
1 tbsp soy/safe margarine or oil (if you're feeling brave, the recipe actually calls for 2 tbsp)
2 red onions, about 1lb total, chopped
2 - 4 jalapeno peppers, stemmed, seeded, and minced
1 tsp dried thyme leaves
1/2 to 1 tsp pepper
1 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground cumin
1/8 tsp ground cloves
3 lbs boneless skinless chicken breasts, cut into 1/4" strips
2 cups water
3 large hard-boiled eggs, peeled (read the recipe and comments!)
In 5-6 quart pan, melt margarine over medium-high heat. Add onions and cook, stirring occasionally, until onions are very soft, 15-20 minutes.
Add chilies, thyme, pepper, salt, ginger, cardamom, cumin, and cloves. Stir for 1 minute, then add chicken and water. Mix well, then simmer, uncovered, until chicken is no longer pink in the center (cut to test), about 15 minutes.
Cut each egg into 8 pieces; feed the yolks to your cat/dog. Stir the whites into the stew; simmer until hot, about 1 minute.
It's not at all authentic, but if you want, you can thicken the "sauce" with a flour-water mixture... stir in and let simmer until thickened.
By the way, it's absolutely essential that you use red onions for this, and cook them for a long time till they're good and browned. I tried this with white onions once, and the finished dish was pale and completely unappealing, LOL!