Ethiopian 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 Allspice, ground
2 mediums Onions, chopped
2 \N Garlic cloves, minced
2 tablespoons Cooking oil
½ teaspoon Ground tumeric
3 pounds Broiler chicken, cut up
¼ cup Dry red wine

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

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