Recipe - Ethiopian 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 Allspice, ground
2 md Onions, chopped
2 Garlic cloves, minced
2 tablespoon Cooking oil
One half teaspoon Ground tumeric
3 pound Broiler chicken, cut up
One fourth cup Dry red wine

1. Make the red pepper sauce first, combine tomato sauce, paprika, One fourth cup
dry red wine, grated ginger root, red pepper, cardamom, nutmeg, cloves,
cinnamon and allspice. Set redpepper sauce aside.

2. In a large skillet cook onion and garlic in hot oil til onion is tender
but not brown. Stir in red pepper sauce, tumeric, and 1 teaspoon salt. Add
chicken pieces to skillet. Spoon onion mixture over chicken pieces.

Bring mixture to boiling; reduce head. Cover; simmer about 3 minutes. Stir
in One fourth cup dry red wine. Cook uncovered about 15 minutes. Turn chicken
pieces often. Skim off fat. Serve with Injeera (Ethiopian flatbread).
Submitted By RHOMMEL RHOMMEL@IX.NETCOM.COM On SUN, 12 NOV 1995 161619
~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini