Atakilt Wat - Ethiopian Vegetable Stew
By Gina Caputo
I don't eat nearly enough Ethiopian food but when I do, I always get Atakilt Wat, a gloriously spiced combo of cabbage, carrots and potatoes. One cold winter night when I was craving it, I concocted this riff on the Ethiopian classic - I added ground chicken thighs and used bone broth to increase the protein. You can play with how much broth you add to make it more or less stew-like.