African Ethiopian Chicken In Spicy Red Sauce Food

AFRICAN (ETHIOPIAN) CHICKEN IN SPICY RED SAUCE

Steps:

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

AFRICAN CHICKEN IN SPICY RED SAUCE

Steps:

• Berbere:.
• Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
• Chicken:.
• Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
• Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.
• Add 2 tsp Berbere, remaining 1/4 tsp 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.

ETHIOPIAN SPICE MIX (BERBERE)

Steps:

• Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.

SPICY AFRICAN CHICKEN STEW

Steps:

• Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.
• Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan.
• Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.

DORO WAT (ETHIOPIAN SPICY BRAISED CHICKEN)

Steps:

• 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.

DORO WAT: ETHIOPIAN CHICKEN DISH

Steps:

• Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
• Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
• Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.