Ingredients:
1 cup tomato sauce, whatever sort
4 tablespoons paprika
60 ml dry red wine
1 tablespoon fresh grated ginger
1 teaspoon chili powder ( or less)
1/8 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon cinnamon
1/8 teaspoon allspice
2 medium onions, chopped
2 -4 cloves garlic
2 tablespoons olive oil
1/2 teaspoon ground turmeric
1 1/2 kg chicken, cut into portions
60 ml dry red wine
salt, to taste
Directions:
Mix up the tomato sauce with the paprika, first measure of wine,paprika, cardamom, nutmeg, cloves, cinnamon, chili and allspice in a bowl, set aside.
Gently cook off the onions and garlic in a heavy skillet with the oil, just til softened but not coloured.
Now add the tomato sauce mix to this pan of lovely onions, along with the turmeric and chicken pieces.
Bring the mix up to the boil, cover and simmer about 30 minutes.
Uncover, add the last quantity of wine and simmer a further 15 or 20 minutes.
Skim any fat off the surface during this time.
Season to taste and serve.
Traditionally served with Ethiopian flat bread, also good with mashed potatoes.
Servings: 4-6
Time preparation: 15 min.
Time total: 65 min.