Heat oil over low heat. Add garlic, onions, and ginger. Cook until softened about 30 min.

Add tomato paste and berbere and cook for 15 more min

Season chicken legs with cardamom and salt. Add chicken, butter, stock, and wine to the pot. Bring to a simmer and cook until chicken is cooked, about 1 hr

In a separate pot cook swiss chard. Transfer to stew when cooked.

Serve with cottage cheese on the side