Categories: Poultry, Ethiopian
Yield: 4 servings
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, 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).