1. Berbere: 2. Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons. 3. Chicken: 4. Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes. 5. Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. 6. Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute. 7. Add wine, broth, and tomato paste; stir until well blended. 8. Add chicken mixture; bring to a boil. 9. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally. 10. Stir in cilantro. Serve with lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
