| 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 | T | Ginger Root, grated |
| 1 | t | Red Pepper |
| 1/8 | t | Cardamom, ground |
| 1/8 | t | Nutmeg, ground |
| 1/8 | t | Clove, ground |
| 1/8 | t | Cinnamon, ground |
| 1/8 | t | Allspice, ground |
| 2 | Onions, chopped | |
| 2 | Cloves garlic, minced | |
| 2 | T | Cooking Oil |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 704
Calories From Fat: 187
Total Fat: 20.9g
Cholesterol: 289.2mg
Sodium: 562.3mg
Potassium: 1446.9mg
Carbohydrates: 15.9g
Fiber: 6.2g
Sugar: 6.1g
Protein: 108.8g