Doro Wat (Ethiopian Spicy Braised Chicken)

1. 1

   For the berbere:

2. 2

   Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.

3. 3

   Set the red pepper sauce aside.

4. 4

   For the chicken:

5. 5

   In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.

6. 6

   Stir in the red pepper sauce, turmeric, and 1 tsp salt.

7. 7

   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.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.