Ethiopian chicken with berberi sauce and fresh ginger

Directions

1. Step 1

   In small bowl, combine cumin, cardamom, peppercorns, chiles and cinnamon. Preheat large skillet over medium-high heat. Once pan feels hot, add spice blend pan. Toast spices, stirring them constantly as they bloom with nutty aroma and turn just a shade darker, 1 to 2 minutes. Quickly remove spices from pan and transfer to plate to cool, about 5 minutes. Once cooled, transfer spices to grinder, like coffee grinder, and grind to consistency of finely ground black pepper.

2. Step 2

   In food processor, place coarsely chopped onion, ginger, garlic and ground spices. Mince ingredients to consistency of slightly coarse paste.

3. Step 3

   In same skillet, pour canola oil and heat over medium temperature. Once oil appears to shimmer, add finely chopped onion and stir-fry until it turns light brown around edges, about 5 minutes.

4. Step 4

   Add paste to skillet and cook, stirring ingredients occasionally, uncovered, until moisture in paste evaporates and canola oil starts to separate from mix, 5 to 8 minutes.

5. Step 5

   Add chicken pieces and allow them to absorb flavours from other ingredients, turning occasionally, uncovered, until some pieces turn lightly brown, about 5 minutes.

6. Step 6

   Pour in tomato sauce and stir well.

7. Step 7

   Lower heat to medium-low and cook chicken, covered, stirring occasionally, until meat in thickest parts is no longer pink inside and juices run clear, 20 to 25 minutes.

8. Step 8

   Serve chicken warm with aromatic sauce alongside a plate of rice, couscous or in the traditional way with slices of hard-boiled eggs.