Instructions: * (The Ethiopian spice berbere or any good-quality chili powder can be used).

In a large nonstick skillet, cook the onions over medium heat until they start to brown. Stir in the oil and the ground chili pepper, then stir in the sweet wine. Add the chicken strips and cook, over medium heat, until the chicken is cooked through, 10 to 15 minutes. Stir in the salt and cardamom to taste. Cover the pan and cook for 2 minutes. Serve. (4 servings).

Ethiopian-born Zed Wondemu, who celebrates her native cooking at her own restaurant, Zeds, in Georgetown, contributed this easily prepared spicy chicken dish. Wondemu uses tej, an Ethiopian honey wine, but any sweet white wine will work. She recommends serving the dish with rice.

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