Spicy Ethiopian Chicken - cooking recipe

Ingredients

1 tablespoon cajun seasoning
1/2 teaspoon ground cardamom
1/8 teaspoon ground allspice
2 boneless skinless chicken breast halves
3 tablespoons butter
1 cup chopped onion
1 tablespoon minced peeled fresh ginger
1 cup water

Preparation

Combine first 3 ingredients in small bowl.
Sprinkle chicken on both sides.
Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
Add chicken and saute until brown, about 4 minutes on each side.
Transfer to plate.
Melt remaining 1 tablespoon butter in same skillet.
Add onion and saute for 3 minutes.
Add ginger and saute for 1 minute.
Return chicken to skillet.
Add 1 cup water and bring up to a boil.
Reduce heat to medium-low; cover and simmer until the chicken is cooked through, for about 7 minutes.
Transfer chicken to 2 plates and cover with foil.
Increase heat to boil and boil sauce until slightly thickened, for about 7 minutes.
Season salt with salt and pepper.
Spoon over chicken.