1 lb chicken breast or thighs, cut into 1 inch pieces
1 large potato, diced into 1/2 inch pieces
3 tablespoons berbere seasoning
2 cups chicken broth
1 large bell pepper, seeds removed and diced
2 handfuls baby spinach
optional: cilantro for garnish
Melt the butter in a large skillet or wok. Add the diced onion and grated ginger and stir fry for 5 minutes. Add the chicken, diced potato, and berbere seasoning, stir to coat. Add the chicken broth, bring to a boil, then reduce heat and simmer without a cover for about 40 minutes, or until the sauce has reduced.
Add the diced bell pepper, stir, and continue to cook for about 5 minutes. Add in the baby spinach, stir, and remove from heat.
Garnish with chopped cilantro leaves and serve over rice, amaranth, quinoa, or bulgur, or with pieces of fresh injera.