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 \N | Medium onions; chopped |
| 2 \N | Garlic cloves; minced |
| 2 tablespoons | Cooking oil |
| ½ teaspoon | Ground turmeric |
| 3 pounds | Broiler chicken; cut up |
| ¼ cup | Dry red wine |
Preparation Time: 1:00 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.