Ethiopian Chicken

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground chili powder
• 1 pound boneless, skinless chicken thighs, cut into cubes
• 1 cup chicken broth
• 1/2 cup plain yogurt
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring frequently, for 5 minutes, or until the onion is softened.
2. Add the ginger, paprika, cumin, coriander, turmeric, and chili powder and cook, stirring, for 1 minute.
3. Add the chicken and cook, stirring frequently, for 5 minutes, or until the chicken is lightly browned.
4. Add the chicken broth and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
5. Stir in the yogurt and parsley and season with salt and pepper. Simmer for 5 minutes, or until the chicken is cooked through and the sauce is thickened.
6. Serve over rice or with a side of vegetables.

Interesting Facts

• This traditional Ethiopian dish is often served over injera, a spongy flatbread made from teff flour.
• The spices used in this dish are common in Ethiopian cuisine and give it its unique flavor.
• The yogurt in this dish helps to thicken the sauce and add a creamy texture.