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.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!