| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Berber |
Main, Dishes |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chopped onions |
| 1/4 |
c |
Oil |
| 1 |
tb |
Ground red chili pepper*; or more to taste |
| 1/4 |
c |
Sweet white wine |
| 1 1/2 |
lb |
Boneless skinless chicken breast; cut in strips 1/2" wide by 1/2 inch thick |
|
|
Salt to taste |
|
|
Ground cardamom to taste |
INSTRUCTIONS
* (the Ethiopian spice berbere or any good-quality chili powder can be
used).
In a large nonstick skillet, cook the onions over medium heat until they
start to brown. Stir in the oil and the ground chili pepper, then stir in
the sweet wine. Add the chicken strips and cook, over medium heat, until
the chicken is cooked through, 10 to 15 minutes. Stir in the salt and
cardamom to taste. Cover the pan and cook for 2 minutes. Serve. (4
servings).
Ethiopian-born Zed Wondemu, who celebrates her native cooking at her own
restaurant, Zed's, in Georgetown, contributed this easily prepared spicy
chicken dish. Wondemu uses tej, an Ethiopian honey wine, but any sweet
white wine will work. She recommends serving the dish with rice.
Recipe by: The Washington Post 2/18/98
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 08,
1998
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