Doro Tibs

Ethiopian love continues. Doro tibs is a sauteed chicken dish, as opposed to doro wat, which is a chicken stew. The trickiest part of this dish is finding mitmita, an Ethiopian cihli powder; if you don't have it, cayenne pepper works just fine.

Interestingly enough, I found this recipe on Yahoo. This recipe can -- and should -- be multiplied, as the portions below are barely enough for two people for more than one meal each. Finally, I modified the original recipe to use much less oil.

Ingredients

• 1/4 cup vegetable/olive oil 
• 1 medium Spanish onion, peeled and chopped 
• 2 teaspoons chopped fresh garlic 
• 2 teaspoons chopped fresh ginger 
• 4 teaspoons mitmita (Ethiopian chili powder) or cayenne pepper 
• 1/2 teaspoon ground cumin 
• 1/2 teaspoon ground cardamom 
• 1 fresh tomato, diced, or 2 tablespoon tomato paste (optional, to reduce the spiciness) 
• 1 pound chicken breast, cubed 
• Salt to taste 

Instructions

1. In a skillet over low heat, combine the oil, onion, garlic, ginger, chili powder, cumin and cardamom, and cook, stirring, for 30 minutes. 
2. If you have a low tolerance for spice, add tomato. Then add the chicken and cook about 10 minutes, until the meat is cooked through. Finally, add salt to taste.  

Serves 2. Eat with hands.