Spicy Ethiopian Chicken

You should serve this with warm pita bread.

• Ready In: 27 mins
• Serves: 2

Ingredients

• 1  tablespoon  cajun seasoning
• 1⁄2 teaspoon ground cardamom
• 1⁄8 teaspoon ground allspice
• 2  boneless skinless chicken breast halves
• 3  tablespoons butter
• 1  cup  chopped onion
• 1  tablespoon  minced peeled fresh ginger
• 1  cup water

Directions

1. Combine first 3 ingredients in small bowl.
2. Sprinkle chicken on both sides.
3. Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
4. Add chicken and sauté until brown, about 4 minutes on each side.
5. Transfer to plate.
6. Melt remaining 1 tablespoon butter in same skillet.
7. Add onion and sauté for 3 minutes.
8. Add ginger and sauté for 1 minute.
9. Return chicken to skillet.
10. Add 1 cup water and bring up to a boil.
11. Reduce heat to medium-low; cover and simmer until the chicken is cooked through, for about 7 minutes.
12. Transfer chicken to 2 plates and cover with foil.
13. Increase heat to boil and boil sauce until slightly thickened, for about 7 minutes.
14. Season salt with salt and pepper.
15. Spoon over chicken.