Dorowat (spicy braised chicken)

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


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