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Foodgeek: |
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Rating: |
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Servings: |
2 to 4 servings |
Prep. Time: |
:10 |
Total Time: |
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Ingredients: |
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1/4 cup paprika
1/4 cup dry red wine
1 tbsp. root ginger
1 tsp. red pepper
1/8 tsp. cardamom
1/8 tsp. nutmeg
1/8 tsp. clove
1/8 tsp. cinnamon
1/8 tsp. allspice
2 md. onions
2 cloves garlic
2 tbsp. cooking oil
1/2 tsp. turmeric
3 lb. chicken
1/4 cup dry red wine
8 oz. tomato sauce
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Directions:
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Make the red pepper sauce first. Combine the tomato sauce, wine, ginger, red pepper, cardamom, cinnamon and allspice. Set red pepper sauce aside. In a large skillet, cook onion and garlic not brown. Stir in red pepper sauce, tumeric and add chicken pieces, spoon over onion mixture, bring to boil, reduce heat, cover and simmer, stir in 1/4 cup dry red wine. Cook uncovered about 15 minutes. Turn chicken pieces often. Serve with Ethiopian flat bread.
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