Recipe - Chicken Sauteed In Spice

1 One half cup Chopped onions
One fourth cup Oil
1 tablespoon Ground red chili pepper*; or
more to taste
One fourth cup Sweet white wine
1 One half pound Boneless skinless chicken
breast; cut in strips 1/2"
wide by One half inch thick
Salt to taste
Ground cardamom to taste

* (the Ethiopian spice berbere or any goodquality chili powder can be
used).

In a large nonstick skillet, cook the onions over medium heat until they
start to brown. Stir in the oil and the ground chili pepper, then stir in
the sweet wine. Add the chicken strips and cook, over medium heat, until
the chicken is cooked through, 10 to 15 minutes. Stir in the salt and
cardamom to taste. Cover the pan and cook for 2 minutes. Serve. (4
servings).

Ethiopianborn Zed Wondemu, who celebrates her native cooking at her own
restaurant, Zed's, in Georgetown, contributed this easily prepared spicy
chicken dish. Wondemu uses tej, an Ethiopian honey wine, but any sweet
white wine will work. She recommends serving the dish with rice.

Recipe by: The Washington Post 2/18/98

Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 08,
1998