1. For the berbere: 2. Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice. 3. Set the red pepper sauce aside. 4. For the chicken: 5. In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown. 6. Stir in the red pepper sauce, turmeric, and 1 tsp salt. 7. Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat. Cover and simmer about 30 minutes. 8. Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often. Skim off the fat, and serve with Ethiopian Flat Bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
