Ethiopian Spicy Braised Chicken

Title: Ethiopian Spicy Braised Chicken 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).

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