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 eaches | Medium Onions -- chopped |
| 2 eaches | Garlic Cloves -- minced |
| 2 tablespoons | Cooking Oil |
| ½ teaspoon | Ground Turmeric |
| 3 pounds | Broiler Chicken -- cut up |
| ¼ cup | Dry Red Wine |
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.
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