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      Title: Chicken Sauteed in Spice
 Categories: Ethiopian, Chicken, Chilies, Wine, Spice
      Yield: 4 Servings
 
  1 1/2 c  Chopped onions
    1/4 c  Oil
      1 tb Berbere
    1/4 c  Sweet white wine
  1 1/2 lb Boneless skinless chicken
           -breast; cut in strips 1/2"
           -wide by 1/2 inch thick
           Salt to taste
           Ground cardamom to taste
 
  If Berbere is unavailable, plain ground chile powder can be used.
  
  Ethiopian-born Zed Wondemu, who celebrates her native cooking at her
  own restaurant, Zed's, in Georgetown, contributed this easily
  prepared spicy chicken dish. Wondemu uses tej, an Ethiopian honey
  wine, but any sweet white wine will work. She recommends serving the
  dish with rice.

  In a large nonstick skillet, cook the onions over medium heat until
  they start to brown. Stir in the oil and the ground chili pepper,
  then stir in the sweet wine. Add the chicken strips and cook, over
  medium heat, until the chicken is cooked through, 10 to 15 minutes.
  Stir in the salt and cardamom to taste. Cover the pan and cook for 2
  minutes. Serve.
  
  Recipe by: The Washington Post 2/18/98
  
  Posted by Nancy Berry

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