Ethopian Chicken Stew (Chicken Wat)

2 Tablespoons canola oil

2 cups onions, finely chopped

2 cloves garlic, minced

½ teaspoon ground ginger

1 Tablespoon paprika

½ teaspoon cayenne pepper (or to taste)

½ cup water

3 boneless skinless chicken breasts

Juice of 1 lemon

1 teaspoon salt

Heat oil in large skillet over medium heat.   Add onions and sauté until just beginning to brown, about 5 – 7 minutes.  Add garlic, ginger, paprika, and cayenne and cook for an additional 2 minutes.  Pour water into pan and bring to a boil, stirring occasionally.

Add chicken, lemon, and salt to pan, turning until chicken pieces are coated.  Cover and reduce heat to low.  Simmer for 30 to 40 minutes until chicken is tender, turning once or twice.  If onions or chicken begin to stick to the pan, add a little more water to maintain a saucelike consistency.

Serve with injera.