Zigni

1 kg onions chopped finely

1 kg chicken (skinned is better, the cut slits into the meat to absorb the broth) can be replaced by onions

5 tomatoes chopped finely

1 small can tomato paste

1 cup Ethiopian chilli powder, can be bought a Ethiopian shops (acroos myseore palace in haddah is one)

½ tsp black pepper

1 tsbp ginger and garlic paste

1 chick stock cube

Oil for frying inions

1 tsp cumin

Boiled water as needed

Njera to eat with

Method:

Chop onions and fry in oil on medium heat, when browned add tomatoes and cup of chilli powder fry for a few minutes then add enough water to cook the tomatoes into a sauce. Turn heat down.Add water as needed. Add the tomato paste, cumin, chick stock & pepper  & cook more and cook for at least another 10 minutes, remembering to add water as needed. Add chicken and garlic & ginger paste and enough water to cover the chicken. Cook slowly until chicken is ready.

If the sour Ethiopian style bread is not your style try shafoot, iit goes wonderfully.