Ethiopian Stew with Dill Cucumber Salad and Garlic Naan

Ethiopian Stew
1 lb boneless skinless chicken breasts, cut in bite size pieces
1 1/2 Tbsp Ethiopian Spice Blend (Wildtree) - I have seen some Ethiopian spice blend recipes that would probably work if you want to make your own spice blend
1 lb red potatoes, cubed
1 Tbsp Grapeseed Oil
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1- 8 oz can tomato sauce
1/2 cup water

Toss chicken in 1/2 Tbsp Ethiopian spice and set aside.
Place potatoes in large sauce pan and cover with water.  Bring to a simmer and cook 10-15 minutes until fork tender. Strain and set aside.
Heat oil in a 12-inch nonstick skillet over medium-high heat.   Saute onions and garlic for 5 minutes, stirring occasionally, until lightly browned.
Stir in remaining 1 Tbsp Ethiopian spice blend and tomato sauce.  Cook for 1 minute before adding the chicken.
Cook 5-10 minutes until chicken is browned on all sides and cooked through.  Stir in 1/2 cup of water and potatoes until combined.
Can serve with sour cream and cilantro. ( I forgot the sour cream and did not have fresh cilantro - we liked it just the way it was.)


Dill Cucumber Salad
2 small cucumbers, sliced
1/4 cup light sour cream
1/2 tsp Dill Dip Blend (Wildtree)
1 Tbsp crumbled feta cheese

Mix sour cream, Dill Dip Blend, and cheese in a bowl.  Stir in the cucumber slices.   Can adjust quantities to your own taste.