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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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