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Spicy Braised Chicken
(Doro Wat - Ethiopia)
1 (8 ounce) can tomato sauce
1/4 cup paprika
1/2 cup dry red wine
1 tablespoon grated gingerroot
2 teaspoons ground cayenne pepper (or less)
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 cloves garlic, minced
2 tablespoons vegetable oil
1 large onion, peeled and chopped
1/2 teaspoon turmeric
1 chicken, cut up
Mix first ten ingredients in medium-size bowl. Set aside.
Fry the onions in the oil. Sprinkle with turmeric.
Add onions to tomato sauce mixture.
Place chicken pieces in large, heavy pot.
Spoon all of the sauce over the chicken. Bring mixture to boil. Immediately reduce heat and cover. Stew (braise) for 45 minutes.
Remove lid from pan, and allow chicken to cook for 15 more minutes.
Ethiopian Flat Bread.