Ingredients

The following ingredients have 4 Servings
  • 1 large yellow onion (, diced into ~1/2 inch pieces)
  • 1 inch piece ginger (, peeled and grated)
  • 4 tablespoons butter (or olive oil)
  • 1 lb chicken breast or thighs (, cut into 1 inch pieces (I used breast meat))
  • 1 large potato (, diced into 1/2 inch pieces)
  • 3 teaspoons berbere seasoning ((or less to taste, it's spicy!!))
  • 2 cups chicken broth
  • 1 large bell pepper (, seeds removed and diced)
  • 2 handfuls baby spinach ((about 2 oz))
  • Optional: cilantro for garnish

Instruction

  • Melt the butter in a large soup pot or skillet with high sides (or heat olive oil if using olive oil). Add the diced onion and grated ginger and stir fry for 5 minutes. Add the chicken, diced potato, and berbere seasoning, stir to coat. Add the chicken broth, bring to a boil, then reduce heat and simmer without a cover for about 40 minutes, or until the sauce has reduced.
  • Add the diced bell pepper, stir, and continue to cook for about 5 minutes. Add in the baby spinach, stir, and remove from heat.
  • Garnish with chopped cilantro leaves and serve over rice, amaranth, quinoa, or bulgur, or with pieces of fresh injera.