Ethiopian spicy braised chicken
Yield: 4 Servings
Ingredients:
- 8 oz Tomato sauce
- 1/4 c Paprika
- 1/4 c Dry red wine
- 1 tb Ginger root grated
- 1 ts Red pepper
- 1/8 ts Cardamom ground
- 1/8 ts Nutmeg ground
- 1/8 ts Clove ground
- 1/8 ts Allspice ground
- 2 md Onions chopped
- 2 Garlic cloves minced
- 2 tb Cooking oil
- 1/2 ts Ground tumeric
- 3 lb Broiler chicken cut up
- 1/4 c Dry red wine
- 1. Make the red pepper sauce first
Instructions:
combine tomato sauce paprika 1/4 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 1/4 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
