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Chicken Stew, Ethiopian (M, KLP, TNT)
Serves: 4

8 oz. tomato sauce
1/4 cup paprika
1/4 cup dry red wine
1 tbsp. ginger root, grated
1 tsp. red pepper
1/8 tsp. cardamom, ground
1/8 tsp. nutmeg, ground
1/8 tsp. clove, ground
1/8 tsp. allspice, ground
2 medium onions, chopped
2 garlic cloves, minced
2 tbsp. cooking oil
1/2 tsp. ground turmeric
3 lb. broiler chicken, cut up
1/4 cup dry red wine

Make the red pepper sauce first; combine tomato sauce, paprika, 1/4 cup red wine, grated ginger root, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice. Set red-pepper sauce aside.

In a large skillet cook onion and garlic in hot oil until onion is tender but not brown. Stir in red pepper sauce, turmeric, and 1 tsp. 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 1/4 cup dry red wine. Cook uncovered about 15 minutes. Turn chicken pieces often. Skim off fat.

Serve with Injeera (Ethiopian flat-bread).

Poster's Notes:
My family really liked it.

Posted by Marjorie Kessler

Nutritional Info Per Serving: N/A