Zigni berbere (spicy chicken stew)

Ingredients

• 50ml vegetable oil
• 2 large onions, chopped
• 4 garlic cloves, crushed
• 1kg British free-range skinless and boneless chicken thighs, cut into cubes
• 2 x 400g tins plum tomatoes
• 2 beef stock cubes
• 1 tbsp tomato paste
• 125ml dry red wine (optional)
• Bunch fresh coriander, roughly chopped, plus extra to serve
• Lemon wedges to serve
• Eritrean injera flatbreads (or regular flatbreads) or rice and a green salad to serve

For the berbere pepper blend

• 1 tsp each ground ginger, fenugreek and black pepper
• ½ tsp ground coriander
• ½ tsp ground cardamom
• ¼ tsp ground cloves
• ¼ tsp ground allspice
• Pinch ground cinnamon
• ½ tbsp fine sea salt
• 1 tbsp mild paprika