Ethiopian spicy braised chicken
4 Servings
Ingredients
| Quantity | 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 | Allspice, ground |
| 2 | mediums | Onions, chopped |
| 2 | Garlic cloves, minced | |
| 2 | tablespoons | Cooking oil |
| ½ | teaspoon | Ground tumeric |
| 3 | pounds | Broiler chicken, cut up |
| ¼ | cup | Dry red wine |
Directions
1. Make the red pepper sauce first, combine tomato sauce, paprika, ¼ cup dry red wine, grated ginger root, red pepper, cardamom, nutmeg, cloves, cinnamon and allspice. Set red-pepper sauce aside.
2. In a large skillet cook onion and garlic in hot oil til onion is tender but not brown. Stir in red pepper sauce, tumeric, and 1 teaspoon salt. Add chicken pieces to skillet. Spoon onion mixture over chicken pieces.
Bring mixture to boiling; reduce head. Cover; simmer about 3 minutes. Stir in ¼ cup dry red wine. Cook uncovered about 15 minutes. Turn chicken pieces often. Skim off fat. Serve with Injeera (Ethiopian flat-bread). Submitted By RHOMMEL <RHOMMEL@...> On SUN, 12 NOV 1995 161619 ~0500