I always like to make any kind of spice-paste in a big batch, including this berbere spice paste. I keep it in an airtight jar, then store it in my refrigerator. It will keep up to a month as long as you put enough oil to cover the paste. The spice-paste is quite versatile, another reason why I like it, I can just add a tablespoon or two of this spice-paste to any kind of my favorite meat and vegetables, voila it become a quick and instance meal ready to serve for for dinner during busy week schedule.

2 (3 lbs total) cornish hen, cut into pieces
1 small onion, diced
1 cup diced Roma tomatoes
3 cloves garlic, sliced
3 tbs or more (depending on your taste) berbere spice-paste
1 tbs vegetable oil
½ cup unsalted chicken stock, or water
salt and pepper, to taste

• Fry the onion until soft over medium heat, at garlic, fry another minute. Add the chicken pieces into the pan, along with tomatoes, berbere spice-paste, and chicken stock or water, season with salt and pepper. Stir to mix the ingredients, continue to cook until it starts to boil, then turn the heat to low. Cook for about 40 minutes, or until the chicken is cooked thoroughly, and the liquid is reduced and thicken slightly. Taste and adjust seasoning as needed. Serve with flat bread, pita bread, rice, or couscous.