Ethiopian Wat

Splash olive oil

2 small brown onions

3 cloves garlic, crushed

1 T minced ginger

1 lb. chicken breast (could use thighs, or tofu, or seitan…)

1/2 t. cayenne (less if you are a spice wuss!)

1 T tomato paste

dash salt

1/2 t each: cumin, allspice, coriander, cardamom

1 can crushed tomatoes (I used diced because it was all I had, and crushed would have made for a nicer consistency)

1 Cup chicken stock (or veggie stock, or plain water)

Cooked brown rice

ground, roasted peanuts, and cilantro, for garnish.  Plain yogurt works well too.

Heat the oil, add onion and garlic, cook till softened.  Add the protein (chicken in our case) and cook, turning once, till browned.  Add the rest of the spices , tomato past, and water or stock.  Cook 30 minutes till flavors develop.  Serve with rice, garnished with peanuts, cilantro, and yogurt.