Ethiopian cooking is known for its "berbere", a highly spiced hot red pepper sauce. This chicken dish makes use of this sauce. To cut fat, you may take the skin off the chicken, although this is not traditional. Bone in chicken tastes best. Serve with Recipe #455607 455607. This recipe comes from "Classic International Recipes".

Ingredients

4 serv.

Berbere Sauce
(8 ounce) can tomato sauce↗1
cup paprika↗1⁄4
cup dry red wine↗1⁄4
tablespoon gingerroot, grated (may substitute 1 tsp ground ginger)1
teaspoon ground red pepper↗1 -2
teaspoon ground cardamom↗1⁄8
teaspoon ground nutmeg↗1⁄8
teaspoon ground cloves↗1⁄8
teaspoon ground cinnamon↗1⁄8
teaspoon ground allspice1⁄8
For the chicken
medium onions, chopped↗2
garlic cloves, minced↗3
tablespoons cooking oil2
teaspoon ground turmeric↗1⁄2
teaspoon salt↗1
broiler-fryer chicken, cut up (2 1/2 to 3 pounds)↗1
cup dry red wine↗1⁄4
ethiopian flat bread

Step-by-step instructions

1
Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.
2
Set the red pepper sauce aside.
3
In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.
4
Stir in the red pepper sauce, turmeric, and 1 tsp salt.
5
Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat. Cover and simmer about 30 minutes.
6
Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often. Skim off the fat, and serve with Ethiopian Flat Bread.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App