Ethiopian Spicy Braised Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Tomato sauce,
1/4 cup: Paprika,
1/4 cup: Dry red wine,
1 tbsp: Ginger root, grated
1 tsp: Red pepper,
1/8 tsp: Cardamom, ground
1/8 tsp: Nutmeg, ground
1/8 tsp: Clove, ground
1/8 tsp: Allspice, ground
2 medium: Onions, chopped
2: Garlic cloves, minced
2 tbsp: Cooking oil,
1/2 tsp: Ground tumeric,
3 lbs: Broiler chicken, cut up
1/4 cup: Dry red wine,
Directions:
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
On SUN, 12 NOV 1995 161619 ~0500
Source from luhu.jp
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
On SUN, 12 NOV 1995 161619 ~0500
Source from luhu.jp