2 T ghee
1 chicken, quartered
2 garlic cloves, crushed
1 onion, finely diced
2 T Ethiopian Spice mix*
2 T all purpose flour
1 cup dry red wine
3 cups hot chicken stock
1 head of cauliflower, base cut out, and cut into florets
1 big yam, peeled and chopped

Heat up the ghee in a cast iron pot.
Sautee the chicken on all sides, giving them a nice brown color all around.
Remove and place on a cutting board.
Sautee the onion and garlic in the same ghee.
Once the onion has softened add in the spice mix, and stir. Then add the flour and stir.
Place the sautéed chicken on top, and pour in the wine. Let the wine simmer down for a few minutes, and then pour over the hot chicken stock.
Once the stew has come to a boil, add the chopped vegetables, and lower heat to a simmer.
Let simmer covered for about 45 minutes to 1 hour.
Remove chicken skins and serve over injera or warm pita bread.