Start off by making the red pepper sauce first, to do this combine tomato sauce,paprika,1/4 cup red wine, grated ginger root , red pepper, cardamom , nutmeg, cloves, cinnamon, and allspice. Set red pepper sauce aside
Next, In a large skillet cook onion and garlic in hot oil until onion is tender but not brown. Stir in red pepper sauce, turmeric, and 1 tsp. of salt. Add chicken pieces to skillet. Spoon onion 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.
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