Recipe - Dorowat (Spicy Braised Chicken)

8 ounce Tomato Sauce
One fourth cup Paprika
One fourth cup Dry Red Wine
1 tablespoon Ginger Root; grated
1 teaspoon Red Pepper
1/8 teaspoon Cardamom; ground
1/8 teaspoon Nutmeg; ground
1/8 teaspoon Clove; ground
1/8 teaspoon Cinnamon; ground
1/8 teaspoon Allspice; ground
2 md Onions; chopped
2 Cloves garlic; minced
2 tablespoon Cooking Oil
One half teaspoon Ground Turmeric
3 pound Broiler Chicken; cut up
One fourth cup Dry Red Wine

From: sbbeedle@rs6000.cmp.ilstu.edu (Sue Beedle)

Date: Wed, 15 Feb 1995 23:18:13 GMT
1. Make the red pepper sauce first, combine tomatoe sauce,paprika,One fourth cup
red Wine , grated giner root , red pepper , cardomom , nutmeg, cloves,
cinnamon , and allspice. Set redpepper sauce aside

2. In a large skillet cook onion and garlic in hot oil till onion is
tender but not brown . stir in red pepper sauce,tumeric, and 1 teaspoon of
salt. add chicken pieces to skillet. spoon onoin mixture over chicken
pieces, bring mixture to boiling; reduce heat . cover ; simmer about 30
minutes. stir in One fourth cup dry red wine. cook uncovered , about 15 min.; turn
chicken pieces often . skim off fat . Serve with ethiopian flat bread.

Serving Ideas : serve with Ethiopian flat bread ( or pita )

NOTES : The highly spiced hot red pepper sauce is called " Berbere' "
which is the characteristic flavor of many Ethiopian dishes

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