Prep 10 mins
Cook 50 mins
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 Injera (Ethiopian Flat Bread) 455607. This recipe comes from "Classic International Recipes".
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup paprika
- 1⁄4 cup dry red wine
- 1 tablespoon gingerroot, grated (may substitute 1 tsp ground ginger)
- 1 -2 teaspoon ground red pepper
- 1⁄8 teaspoon ground cardamom
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon ground allspice
For the chicken
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 2 tablespoons cooking oil
- 1⁄2 teaspoon ground turmeric
- 1 teaspoon salt
- 1 broiler-fryer chicken, cut up (2 1/2 to 3 pounds)
- 1⁄4 cup dry red wine
- ethiopian flat bread
- For the berbere:.
- Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.
- Set the red pepper sauce aside.
- For the chicken:.
- In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.
- Stir in the red pepper sauce, turmeric, and 1 tsp salt.
- 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.
- 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.
LOVE THIS. I have a doro wat recipe that I've been using for a while, but this one is so much better. That sauce is incredible, and it smells so good while it's cooking. I used 8 drumsticks instead a whole chicken, and the meat was fall-off-the-bone tender. My sister-in-law said it was the best thing I've ever made! Thanks for sharing.
Loved this great chicken dish! The sauce is so rich and flavorful with all those spices; I used 1 t cayenne and it had a very nice spicy kick. I used boneless skinless breasts and they were delicious - thanks for sharing the recipe!
Loved this dish! The sauce is so aromatic with all the warm spices; although, I only used 1/2 tsp. red pepper. Used thighs and drumsticks as we prefer dark meat -- so flavorful. Will definitely make this dish again as it is so easy to make and the results are wonderful! Made for the 1-2-3 Tag, February, 2012.