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Ethiopian Spicy Braised Chicken

Ingredients
 

8 oz tomato sauce
1/4 cup paprika
1/4 cup dry red wine
1 tbsp ginger root, grated
1 tsp red pepper
1/8 tsp cardamom, ground
1/8 tsp nutmeg, ground
1/8 tsp clove, ground
1/8 tsp allspice, ground
2 medium onions, chopped
2 garlic cloves, minced
2 tbsp cooking oil
1/2 tsp ground tumeric
3 lb broiler chicken, cut up
1/4 cup dry red wine




 
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Preparation
 
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). Submitted By RHOMMEL <[email protected]>
On SUN, 12 NOV 1995 161619 ~0500

 

 
Servings: 4

 

 

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