African Chicken in Spicy Red Sauce

By Beautiful BC on May 22, 2007

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Ingredients

    Chicken

    1. 2 lbs boneless chicken breasts
    2. 3 tablespoons fresh lemon juice ( 1 lemon)
    3. 3/4 teaspoon salt, divided
    4. 1 teaspoon olive oil
    5. 1 1/2 cups chopped onions ( 2 medium)
    6. 1 tablespoon minced garlic
    7. 1 tablespoon butter
    8. 1 tablespoon minced ginger
    9. 1/2 teaspoon ground nutmeg
    10. 1/2 teaspoon ground cardamom
    11. 1/2 cup dry red wine
    12. 1 (14 1/2 ounce) cans chicken broth
    13. 1 (6 ounce) cans tomato paste
    14. 2 tablespoons fresh cilantro
    15. 4 lemon wedges

    Berbere (use 2 teaspoons)

    1. 2 tablespoons ground red pepper
    2. 1 tablespoon fresh ground black pepper
    3. 1 teaspoon ground ginger
    4. 1 teaspoon ground cinnamon
    5. 1/4 teaspoon ground cloves

Directions

  1. Berbere:.
  2. Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
  3. Chicken:.
  4. Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
  5. Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.
  6. Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.
  7. Add wine, broth, and tomato paste; stir until well blended.
  8. Add chicken mixture; bring to a boil.
  9. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
  10. Stir in cilantro. Serve with lemon wedges.
 
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