Ethiopian Inspired Chicken and Spinach One-Pot

Ingredients

• about 680 g Chicken Breast
• about 285 g Spinach
• 1 medium Onion
• 4 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Berbere Spice Blend
• 2 cups Chicken Broth
• 2 tablespoons Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot over medium heat, which is 175°C. Add the 2 tablespoons of olive oil and let it heat up for about 1 minute until it shimmers.
2. 2Add the 1 medium onion, cut into 1.27 cm pieces, to the pot. Cook, stirring occasionally, for 5 to 7 minutes, until the onion pieces are soft and translucent.
3. 3Add the 4 cloves of garlic, minced, and the 1 teaspoon of ginger, grated, to the pot. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Stir in the 2 tablespoons of Berbere spice blend. Cook, stirring constantly, for 1 minute to toast the spices.
5. 5Add the about 680 g of chicken breast, cut into 2.54 cm cubes, to the pot. Cook, stirring occasionally, for 5 to 7 minutes, until the chicken is browned on all sides.
6. 6Pour in the 2 cups of chicken broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 20 minutes, or until the chicken reaches an internal temperature of 74°C.
7. 7Add the about 285 g of spinach to the pot. Stir gently until the spinach wilts into the chicken and sauce, which will take about 3 to 5 minutes.
8. 8Serve the Ethiopian Inspired Chicken and Spinach hot.

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