Paleo Goes Ethiopian!

One of my readers and fellow Paleo aficionados forwarded a recipe to me that she'd come across in her local paper.  

Here in Los Angeles, I've had the opportunity to experience some amazing Ethiopian Cuisine, and, if you easily skip the Injera Bread, it's quite easy to adapt this to Purely Paleo!    As I've done before when I've posted 'Paleo-ized' recipes, I've highlighted the ingredients that need to be subbed or swapped in red.  As you'll see- there are only two- salt and ghee, the latter of which is easily replaced with olive oil.

Give it a try and serve it on a bed of steamed, chopped kale or raw baby spinach and get ready to enjoy a fantastically rich dish, full of depth and texture…


from the Seattle Times on 29 April, 2011

Makes: 4 servings

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

Juice of 1 lemon

Kosher salt

2 tablespoons ghee or butter  (USE OLIVE OIL)

2 medium yellow onions, diced

2 cloves garlic, minced

1 tablespoon grated fresh ginger

1 teaspoon turmeric

¼ teaspoon ground fenugreek

¼ teaspoon ground cardamom

1/8 teaspoon nutmeg

2 tablespoons berbere

1 tablespoon smoked paprika

¼ cup red wine

¾ cup water

Ground black pepper

Place the chicken on a large plate. Drizzle it with lemon juice, then sprinkle with salt. Set aside.

In a Dutch oven over medium heat, melt the ghee (pour in the olive oil). Add onions, garlic, ginger, turmeric, fenugreek, cardamom, nutmeg, berbere and smoked paprika. Saute until the onions are tender, about 5 minutes.

Add the wine and water, mix well, and bring to a simmer. Add the chicken, turning to coat, and return to a simmer. Cover, reduce heat to low, and simmer for 15 minutes, or until the chicken is cooked through.

Uncover and simmer for another 3 minutes to reduce the sauce. Season with salt and pepper.