2 T ghee
1 chicken, quartered
2 garlic cloves, crushed
1 onion, finely diced
2 T Ethiopian Berbere 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.
Starting skin side down, brown the chicken pieces on all sides in the hot ghee.
Transfer to a cutting board.
Saute the onion and garlic in the same ghee.
Once the onion has softened, add the berbere spice mix, and stir. Next, add the flour and cook down for 2-3 minutes to remove the raw flour taste.
Transfer the sauteed chicken back to the pot, 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.
Serves 4 people.

*Berbere is an Ethiopian spice blend that can be bought at Middle Eastern grocery stores. It combines dried ginger, turmeric, red pepper, fenugreek, and more.
Kalustyan's sells it both online and in their store.

To make a simplified version at home, combine the following:
½ tsp. allspice
½ tsp. cardamom
2 cloves
2 tsp. fenugreek
¼ tsp. ginger
2 tsp. paprika
1/8 tsp. turmeric
1/8 ground cinnamon
1 tsp. cumin

Blend the spices in a coffee grinder or with a mortar and pestle.