1. Place chicken in dish and cover with lemon juice and salt. 2. Marinate in fridge for 30 minutes. 3. Chop onion and garlic. 4. Cook in a large heavy pot in the olive oil til soft. 5. Add 2 tspn of Berbere mix, ginger, nutmeg, cardamom and stirfry for 1 minute. 6. Add wine, stock and tomato paste and bring to simmer. 7. Add chicken and marinade mixture. 8. Bring to boil, then reduce to simmer. 9. Simmer at very very low temperature with lid on for 3 hours, stirring frequently and ensuring stew doesn't dry out or stick to bottom. 10. Add coriander. 11. Melt butter in frypan. 12. Cook chapattis quickly turning so they puff up. 13. Fill chapattis with stew and wrap. ---------------------------------------------------------------------------
Nutrition
Ingredients
