Ingredients
1.5 cups cherry tomatoes, blended into puree
1 bunch cilantro, chopped
2 cloves garlic, minced
3 tbsp berbere spice
Handful of broccoli florets
1.5 lbs boneless, skinless chicken thighs
1 can coconut milk
2 tbsp butter
Serve with fresh injera
Serves Four Total Time: 1 hour
In a large pan over medium heat, cook the chicken with butter until browned on the outside, but still red on the
inside. Remove chicken from the pan and add in the onion. Cook for about 4 minutes then add in the berbere
and garlic. Cook for another two minutes, making sure not to overcook, then add in the broccoli, blended
tomatoes and coconut milk. Simmer for another ten to fifteen minutes or until the chicken is fully cooked and
the broccoli is just right. Stir in the cilantro, season and serve with injera.
