3 Tbsp canola oil
2 lbs chicken breasts, in one-inch cubes
2 large yellow onions, chopped
2 teaspoons berbere
1 large can tomato puree
1 cup chicken broth
4 garlic cloves, minced
1 tsp lemon zest or minced peel of preserved lemon.
fresh cilantro or chives to garnish
In a large skillet, heat the oil until simmering. Salt and pepper the chicken. Add the chicken in batches and brown on all sides. Add onion and cook for 3 minutes, then add garlic and berbere powder.
Cook for 30 seconds, then add remaining ingredients except for cilantro. Simmer over low heat for 15-20 minutes until just cooked through.
Pour over rice and add herbs to garnish.