Shauna James Aherns Ethiopian Chicken Stew

Ingredients

• 4 tablespoons clarified butter
• 2 medium red onions, peeled and chopped
• 2 cloves garlic, peeled and sliced
• One 1 1/2-inch piece fresh ginger, peeled and sliced
• 1 tablespoon berbere seasoning
• 3 whole cloves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon freshly ground black pepper
• One 3-pound chicken, cut into breasts, legs, thighs, and wings
• 1 large potato (we like to use a purple potato here), peeled and chopped
• 1 carrot, peeled and chopped
• 1/4 head savoy cabbage, sliced thin
• 3 cups chicken stock
• 1 lime, juiced
• Injera bread, for serving

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