Title: Dorowat (Spicy Braised Chicken)
Categories: Poultry
Yield: 4 Servings

8 oz Tomato Sauce
1/4 c Paprika
1/4 c Dry Red Wine
1 tb Ginger Root; grated
1 ts Red Pepper
1/8 ts Cardamom; ground
1/8 ts Nutmeg; ground
1/8 ts Clove; ground
1/8 ts Cinnamon; ground
1/8 ts Allspice; ground
2 md Onions; chopped
2 Cloves garlic; minced
2 tb Cooking Oil
1/2 ts Ground Turmeric
3 lb Broiler Chicken; cut up
1/4 c Dry Red Wine

From: sbbeedle@rs6000.cmp.ilstu.edu (Sue Beedle)

Date: Wed, 15 Feb 1995 23:18:13 GMT
1. Make the red pepper sauce first, combine tomatoe sauce,paprika,1/4 cup
red Wine , grated giner root , red pepper , cardomom , nutmeg, cloves,
cinnamon , and allspice. Set redpepper sauce aside

2. In a large skillet cook onion and garlic in hot oil till onion is
tender but not brown . stir in red pepper sauce,tumeric, and 1 teaspoon of
salt. add chicken pieces to skillet. spoon onoin 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 min.; turn
chicken pieces often . skim off fat . Serve with ethiopian flat bread.

Serving Ideas : serve with Ethiopian flat bread ( or pita )

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

REC.FOOD.RECIPES ARCHIVES

/MISC

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