Genfo with Spiced Browned Butter and Honey

In a heavy-bottomed pot, bring 300ml of water to a boil. Gradually whisk in the barley flour, stirring constantly with a wooden spoon to prevent lumps. Continue to cook over medium-low heat, vigorously stirring and 'beating' the porridge against the sides of the pot until it becomes a stiff, smooth, elastic mound; this should take about 8-10 minutes.

While the porridge simmers, sauté the finely diced chicken breast in olive oil until golden and fully cooked, seasoning with a touch of salt and black pepper.

Shape the hot barley porridge into a mound on a plate, using a wet spoon to create a deep, crater-like well in the center. Carefully fill the crater with the sautéed chicken and drizzle the honey over the top. The contrast between the nutty, dense porridge and the savory, warm chicken creates the classic highland Ethiopian balance. Serve immediately while steaming hot.