| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ethiopian | Poultry, Ethiopian | 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 | Allspice, ground |
| 2 | md | Onions, chopped |
| 2 | Garlic cloves, minced | |
| 2 | tb | Cooking oil |
| 1/2 | ts | Ground tumeric |
| 3 | lb | Broiler chicken, cut up |
| 1/4 | c | Dry red wine |
INSTRUCTIONS
1. Make the red pepper sauce first, combine tomato sauce, paprika, 1/4 cup dry red wine, grated ginger root, red pepper, cardamom, nutmeg, cloves, cinnamon and allspice. Set red-pepper sauce aside. 2. In a large skillet cook onion and garlic in hot oil til onion is tender but not brown. Stir in red pepper sauce, tumeric, and 1 teaspoon salt. Add chicken pieces to skillet. Spoon onion mixture over chicken pieces. Bring mixture to boiling; reduce head. Cover; simmer about 3 minutes. Stir in 1/4 cup dry red wine. Cook uncovered about 15 minutes. Turn chicken pieces often. Skim off fat. Serve with Injeera (Ethiopian flat-bread). Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On SUN, 12 NOV 1995 161619 ~0500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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