African Chicken in Spicy Red Sauce

This flavorful Ethiopian-inspired chicken stew uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on salmon, flank steak, or chicken for fiery flavor. Serve with basmati rice. Cooking Light recipe.

• Ready In: 1 hr
• Serves: 4

Ingredients

• Chicken

• 2  chicken breast halves, skinned (about 1/2 pound)
• 2  chicken drumsticks, skinned (about 1/2 pound)
• 2  chicken thighs, skinned (about 3/4 pound)
• 3  tablespoons fresh lemon juice (1 lemon)
• 3⁄4 teaspoon salt, divided
• 1 1⁄2 cups  chopped onions (2 medium)
• 1  tablespoon  minced garlic
• 2  teaspoons berbere
• 1  tablespoon butter
• 1  tablespoon  minced peeled fresh ginger
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon ground cardamom
• 1⁄2 cup dry red wine
• 1 (14 ounce) can  reduced-sodium fat-free chicken broth
• 1 (6 ounce) can no-added-salt tomato paste
• 2  tablespoons  chopped fresh cilantro
• 4  lemon wedges

• Berbere

• 2  tablespoons  ground red pepper
• 1  tablespoon fresh ground black pepper
• 1  teaspoon ground ginger
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves

Directions

1. For Chicken:.
2. Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes.
3. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 teaspoons Berbere, remaining 1/4 teaspoon salt, butter, ginger, nutmeg, and cardamom; cook 1 minute. Add wine, broth, and tomato paste; stir until well blended. Add chicken mixture; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally. Stir in cilantro. Serve with lemon wedges.
4. For Berbere:.
5. Combine all ingredients in a small bowl.