Shauna James Ahern'S Ethiopian Chicken Stew

• 4 tablespoons clarified butter
• 2 medium red onions, peeled and chopped
• 2 cloves garlic, peeled and sliced
• One 1 1/2-inch piece fresh ginger, peeled and sliced
• 1 tablespoon
• 3 whole cloves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon freshly ground black pepper
• One 3-pound chicken, cut into breasts, legs, thighs, and wings
• 1 large potato (we like to use a purple potato here), peeled and chopped
• 1 carrot, peeled and chopped
• 1/4 head savoy cabbage, sliced thin
• 3 cups chicken stock
• 1 lime, juiced
• , for serving

1. Set a Dutch oven over medium-high heat. Add 2 tablespoons of the butter. When the butter is hot, add the red onions and garlic and cook, stirring frequently, until the onions have softened, about 5 minutes.
2. Add the ginger, berbere seasoning, cloves, salt, cardamom, and pepper and cook, stirring frequently, until the smell of the spices fills the room, about 10 minutes.
3. Add the chicken legs, chicken thighs, potato, carrot, cabbage, and half the chicken stock to the Dutch oven. Cook at a slow simmer for 15 minutes.
4. Add the chicken breasts, wings, and the remaining stock to the Dutch oven. Cook until the breasts have reached an internal temperature of 160u0b0F, about 20 minutes more.
5. Finishing the stew. Add the remaining 2 tablespoons butter and lime juice to the stew and stir until it is fully incorporated. Serve with injera bread.

butter, red onions, garlic, ginger, cloves, kosher salt, ground cardamom, freshly ground black pepper, chicken, potato, carrot, savoy cabbage, chicken stock, lime

Taken from www.seriouseats.com/recipes/2013/05/shauna-james-aherns-ethiopian-chicken-stew.html (may not work)