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Dorowat - Ethiopian Spicy Braised Chicken

8 ounces tomato sauce
1/4 cup paprika
1/4 cup dry red wine
1 tablespoon ginger root, grated
1 teaspoon red pepper
1/8 teaspoon cardamom, ground
1/8 teaspoon nutmeg, ground
1/8 teaspoon clove, ground
1/8 teaspoon cinnamon, ground
1/8 teaspoon allspice, ground
2 medium onions, chopped
2 garlic cloves, minced
2 tablespoons cooking oil
1/2 teaspoon ground turmeric
3 pounds 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, cardomom, 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, tumeric, and 1
teaspoon of salt. Add chicken pieces to skillet. Spoon onion mixture
over chicken pieces, bring mixture to boiling, reduce heat. Cover,
simmer about 30 minutes. Stir in 1/4 cup dry red wine.

Cook uncovered, about 15 minutes, turning chicken pieces often.
Skim off fat. Serve with ethiopian flat bread.

The highly spiced hot red pepper sauce is called 'Berbere', which
is the characteristic flavor of many Ethiopian dishes


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