Ingredients: 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 Directions: 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.