Dorowat

by Yvette Ewart

Prep time: 0:10

Servings: 2 servings

INGREDIENTS

8 ounces tomato sauce,1/4 cup paprika, 1/4cup dry red wine,1 tablespoon root ginger, 1 teaspoon red pepper, 1/8 teaspoon cardamom, 1/8 teaspoon nutmeg, 1/8 teaspoon clove, 1/8 teaspoon cinnamon, 1/8 teaspoon allspice, 2 medium onions, 2 cloves garlic, 2 tablespoons cooking oil, 1/2 teaspoon tumeric, 3 pounds chicken, further 1/4 cup dry red wine

INSTRUCTIONS

Make the red pepper sauce first. Combine the tomato sauce, wine, ginger, red pepper, cardamom, cinnamon and allspice. Set red pepper sauce aside. In a large skillet, cook onion and garlic not brown. Stir in red pepper sauce, tumeric and add chicken pieces, spoon over onion mixture, bring to boil, reduce heat, cover and simmer, stir in 1/4 cup dry red wine. Cook uncovered about 15 minutes. Turn chicken pieces often. Serve with Ethiopian flat bread.

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Tagged: african, dorowat add tags

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