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Dorowat (Spicy Braised Chicken)
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CATEGORY
CUISINE
TAG
YIELD
Meats
Ethiopian
Poultry
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
Cinnamon; ground
1/8
ts
Allspice; ground
2
md
Onions; chopped
2
Cloves garlic; minced
2
tb
Cooking Oil
1/2
ts
Ground Turmeric
3
lb
Broiler Chicken; cut up
1/4
c
Dry Red Wine
INSTRUCTIONS
From: sbbeedle@rs6000.cmp.ilstu.edu (Sue Beedle)
Date: Wed, 15 Feb 1995 23:18:13 GMT
1. Make the red pepper sauce first, combine tomatoe sauce,paprika,1/4 cup
red Wine , grated giner root , red pepper , cardomom , nutmeg, cloves,
cinnamon , and allspice. Set redpepper sauce aside
2. In a large skillet cook onion and garlic in hot oil till onion is
tender but not brown . stir in red pepper sauce,tumeric, and 1 teaspoon of
salt. add chicken pieces to skillet. spoon onoin mixture over chicken
pieces, bring mixture to boiling; reduce heat . cover ; simmer about 30
minutes. stir in 1/4 cup dry red wine. cook uncovered , about 15 min.; turn
chicken pieces often . skim off fat . Serve with ethiopian flat bread.
Serving Ideas : serve with Ethiopian flat bread ( or pita )
NOTES : The highly spiced hot red pepper sauce is called " Berbere' "
which is the characteristic flavor of many Ethiopian dishes
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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