An easy homey take on your favorite restaurant-style doro tibs
1 pound chicken, thighs and breasts
1 Tbsp oil
1 onion, thinly sliced
1 tomato, chopped
4 cloves of garlic, minced
1 small piece ginger, minced
1 tsp berbere (Ethiopian spice mix)
2 cardamom pods, crushed
2 Tbsp honey wine (Big Tree)
1 tsp lemon juice
Salt to taste
1. Cut the chicken into cubes.
2. Heat oil in a heavy saucepan on medium heat, then add the onion, garlic, ginger and cardamom. Reduce heat to medium-low and saute the onions until they are golden (10 minutes).
3. In the same pan, push the onions to the side, and add the berbere, tomato and chicken. Stir quickly so that the chicken is coated well with berbere. Mix the chicken up with the onions, add wine and cook for 20 minutes.
4. Drizzle lemon juice on top and serve with warm flat breads like injera, naan or tortilla.