Ethiopian-ey Meal

Ethiopian Chicken and Greens
Serves 3-4

1/2 Small onion, minced
1.5 lbs chicken thigh
1 little can tomato paste
water
1 habanero, minced
Cinnamon, cumin, coriander, tumeric, allspice, cayenne, salt, pepper.
Oil

Saute the onion in heavy oil. Add the spices and chile and let get fragrant for a few seconds. Add the tomato paste and cook for a minute. Add the chicken and water, and simmer until done (30min+).

Collards
Serves 3-4

1 head collards, prepared.
1 clove garlic, minced
1 jalapeno, sliced
1/2 small onion, diced
1 red pepper, diced
oil

Par-boil the collards, and drain.
Cook onion, chile, garlic, and red pepper for a few minutes. Add the collards and cook for a few minutes. Add the tomato and serve.

Eat with injera bread.