Ingredients
3-4 ounces cooking oil (duck fat, ghee, lard etc)
2 lbs chicken breast, in one-inch cubes
2 large onion, chopped
4 garlic clove, chopped
4 tablespoons berbere, pepper (see above)
2 tablespoons tomato paste
3 tomato, chopped
1 cup chicken stock (or cubes)
1/2 lemon, zest of, grated
salt
pepper
fresh cilantro stem (coriander)

Directions
Brown the chicken thoroughly on high heat in a skillet in some of the fat. Set aside. Don’t put too much meat into the skillet at once, or they won’t brown.

Fry the onion and garlic in additional fat in a pot on medium heat until it is transparent.

Add berbere pepper and tomato paste and more fat if necessary in order not to burn the berbere.

Stir for a moment, then add chicken, tomatoes, stock and lemon peel.

Let simmer, covered, until the chicken is tender but not over-cooked (15-20 min).

Add salt and pepper to taste.

Garnish with cilantro stems and serve immediately with rice or on flat bread.

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