Yield: 4 Servings
Measure | Ingredient |
---|---|
8 ounces | Tomato Sauce |
¼ cup | Paprika |
¼ cup | Dry Red Wine |
1 tablespoon | Ginger Root; grated |
1 teaspoon | Red Pepper |
⅛ teaspoon | Cardamom; ground |
⅛ teaspoon | Nutmeg; ground |
⅛ teaspoon | Clove; ground |
⅛ teaspoon | Cinnamon; ground |
⅛ teaspoon | Allspice; ground |
2 mediums | Onions; chopped |
2 \N | Cloves garlic; minced |
2 tablespoons | Cooking Oil |
½ teaspoon | Ground Turmeric |
3 pounds | Broiler Chicken; cut up |
¼ cup | Dry Red Wine |
From: sbbeedle@... (Sue Beedle) Date: Wed, 15 Feb 1995 23:18:13 GMT 1. Make the red pepper sauce first, combine tomatoe sauce,paprika,¼ cup red Wine , grated giner root , red pepper , cardomom , nutmeg, cloves, cinnamon , and allspice. Set redpepper sauce aside 2. In a large skillet cook onion and garlic in hot oil till onion is tender but not brown . stir in red pepper sauce,tumeric, and 1 teaspoon of salt. add chicken pieces to skillet. spoon onoin mixture over chicken pieces, bring mixture to boiling; reduce heat . cover ; simmer about 30 minutes. stir in ¼ cup dry red wine. cook uncovered , about 15 min.; turn chicken pieces often . skim off fat . Serve with ethiopian flat bread.
Serving Ideas : serve with Ethiopian flat bread ( or pita ) NOTES : The highly spiced hot red pepper sauce is called " Berbere' " which is the characteristic flavor of many Ethiopian dishes REC.FOOD.RECIPES ARCHIVES
/MISC
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