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Ethiopian Spicy Braised Chicken




Source of Recipe


Momsmenu.com

1 8-oz can tomato sauce
1/4 cup paprika
1/2 cup dry red wine
1 tablespoon grated gingerroot
2 teaspoons ground cayenne pepper (less if you're a weenie)
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 cloves garlic, minced
2 tablespoon cooking oil
1 large onion, peeled and chopped
1/2 teaspoon turmeric
1 chicken, cut up
Mix first ten ingredients in medium-sized bowl. Set aside. Fry the
onions in the oil. Sprinkle with turmeric. Add onions to tomato sauce
mixture. Place chicken pieces in large, heavy pot. Spoon all of the
sauce over the chicken. Bring mixture to boil. Immediately reduce heat
and cover. Stew (braise!) for 45 minutes. Remove lid from pan, and
allow chicken to cook for 15 more minutes. Serve with flat bread.