Hot and Spicy African Chicken Stew Wraps

This is a type of Ethiopian chicken stew, very hot, spicy and tasty. Perfect for winter! Usually Ethiopian food is served with injera but it is tricky to make and rather filling, so I've substituted hot buttered chapattis, with the stew wrapped up inside. The ingredients under the title "Berbere" compose the Berbere spice mix. It makes quite a bit, but we only use 2 teaspoons for the recipe. Keep it for another recipe!

• Ready In: 3 hrs 50 mins
• Serves: 4

Ingredients

• 1  kg chicken thigh fillet
• 1  lemon, juice of
• 1⁄2 tablespoon salt
• 2  cups  chicken stock
• 1⁄3 cup red wine
• 1  onion
• 2  garlic cloves
• 1  tablespoon  minced ginger
• 1  pinch nutmeg
• 1  pinch ground cardamom
• 1  tablespoon olive oil
• 140  g tomato paste
• 1  cup  chopped  coriander
• 4  chapati, bought in packet from supermarket
• 2  tablespoons butter
•  berbere, makes a lot, we will just use 2 tspn
• 2  tablespoons  hot red cayenne pepper
• 1  tablespoon fresh ground black pepper
• 1  teaspoon ground ginger
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon  ground  clove powder

Directions

1. Place chicken in dish and cover with lemon juice and salt.
2. Marinate in fridge for 30 minutes.
3. Chop onion and garlic.
4. Cook in a large heavy pot in the olive oil til soft.
5. Add 2 tspn of Berbere mix, ginger, nutmeg, cardamom and stirfry for 1 minute.
6. Add wine, stock and tomato paste and bring to simmer.
7. Add chicken and marinade mixture.
8. Bring to boil, then reduce to simmer.
9. Simmer at very very low temperature with lid on for 3 hours, stirring frequently and ensuring stew doesn't dry out or stick to bottom.
10. Add coriander.
11. Melt butter in frypan.
12. Cook chapattis quickly turning so they puff up.
13. Fill chapattis with stew and wrap.