Name: Dorowat (Spicy Braised Chicken)
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

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
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