Approximately 4 lbs chicken (4 big breasts with ribs, skin removed)
18 oz tomato paste
2 TBS olive oil
6 lb onion finely chopped (or a bit less, maybe 5 1/2 lbs)
1 head of garlic cloves, minced
1 1/4 lb carrots, sliced diagonally in about 1" - 2" pieces
1 package frozen peas
salt and pepper
6 tablespoons berbere spice blend
about 2 cups chicken stock
Remove skin from chicken and score each piece with a knife for good sauce penetration.
In a large dutch oven, heat the olive oil. Saute the onions until barely translucent. Add the garlic and stir into the onions for about a minute. Stir in the berbere spice mix, mixing well, and then the tomato paste. Season with salt and pepper. Simmer about 15 minutes, stirring occasionally.
Add the chicken one piece at a time, taking care to coat well with the sauce. Continue to simmer, adding enough chicken stock to maintain the consistency of a thick soup. Add the sliced carrots about 45 or 50 minutes before chicken is done. When everything is done, add the frozen peas and cook about 2 minutes more.