1 1/2 c Chopped onions
1/4 c Oil
1 tb Berbere
1/4 c Sweet white wine
1 1/2 lb Boneless skinless chicken
-breast; cut in strips 1/2"
-wide by 1/2 inch thick
Salt to taste
Ground cardamom to taste
If Berbere is unavailable, plain ground chile powder can be used.
Ethiopian-born Zed Wondemu, who celebrates her native cooking at her
own restaurant, Zed's, in Georgetown, contributed this easily
prepared spicy chicken dish. Wondemu uses tej, an Ethiopian honey
wine, but any sweet white wine will work. She recommends serving the
dish with rice.
In a large nonstick skillet, cook the onions over medium heat until
they start to brown. Stir in the oil and the ground chili pepper,
then stir in the sweet wine. Add the chicken strips and cook, over
medium heat, until the chicken is cooked through, 10 to 15 minutes.
Stir in the salt and cardamom to taste. Cover the pan and cook for 2
minutes. Serve.
