African Chicken in Spicy Red Sauce recipe

Features for "African Chicken in Spicy Red Sauce"

Served as main course. Non-vegetarian dish.

Ingredients for "African Chicken in Spicy Red Sauce"   (Click here for measurement conversion)

Chicken
2 Chicken Breast halves, skinned (about 1/2 pound)
2 Chicken Drumsticks, skinned (about 1/2 pound)
2 Chicken Thighs, skinned (about 3/4 pound)
3 Tablespoons fresh Lemon Juice (1 Lemon)
3/4 teaspoon Salt, divided
1 1/2 cups chopped Onions (2 medium)
1 Tablespoon minced Garlic
2 teaspoons Berbere
1 Tablespoon Butter
1 Tablespoon minced peeled fresh Ginger
1/2 teaspoon ground Nutmeg
1/2 teaspoon ground Cardamom
1/2 cup dry Red Wine
1 (14 ounce) can reduced-Sodium fat-free Chicken Broth
1 (6 ounce) can no-salt added Tomato Paste
2 Tablespoons chopped fresh Cilantro
4 Lemon Wedges

Berbere
2 Tablespoons ground Red Pepper
1 Tablespoon fresh ground Black Pepper
1 teaspoon ground Ginger
1 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves

Method for "African Chicken in Spicy Red Sauce"

For Chicken:- Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 teaspoons Berbere, remaining 1/4 teaspoon 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. For Berbere:- Combine all ingredients in a small bowl.

Comments

Preparation time: 10 Minutes
Cooking time: 1 hour
Serves: 4

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