Doro Wat (Ethiopian Spicy Braised Chicken) - cooking recipe

Ingredients

Berbere Sauce
1 (8 ounce) can tomato sauce
1/4 cup paprika
1/4 cup dry red wine
1 tablespoon gingerroot, grated (may substitute 1 tsp ground ginger)
1 -2 teaspoon ground red pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
For the chicken
2 medium onions, chopped
3 garlic cloves, minced
2 tablespoons cooking oil
1/2 teaspoon ground turmeric
1 teaspoon salt
1 broiler-fryer chicken, cut up (2 1/2 to 3 pounds)
1/4 cup dry red wine
ethiopian flat bread

Preparation

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.