AFRICAN (ETHIOPIAN) CHICKEN IN SPICY RED SAUCE

African (Ethiopian) Chicken in Spicy Red Sauce image

Provided by Marsha Gardner

Categories Chicken

Number Of Ingredients 19

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2 lb boneless, chicken breasts
3 Tbsp lemon juice, juice from 1 lemon
3/4 tsp kosher salt
1 tsp olive oil, extra virgin
1 1/2 c onions, chopped
1 Tbsp garlic, minced
1/2 tsp freshly grated nutmeg
1/2 tsp cardamon, ground
1/2 c dry red wine
1 can(s) chicken broth
6 oz can tomato paste
2 Tbsp fresh cilantro
4 lemon wedges
BERBERE
2 Tbsp red pepper, ground
1 Tbsp freshly ground black pepper
1 tsp ginger, ground
1 tsp cinnamon, ground
1/4 tsp cloves, ground

Steps:

1. BERBERE: Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
2. CHICKEN: Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
3. Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.
4. Add wine, broth, and tomato paste; stir until well blended. 8 Add chicken mixture; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
5. Stir in cilantro. Serve with lemon wedges.