Ingredients:
2 chicken breast halves, skinned (~1/2 lb)
2 chicken drumsticks, skinned (~1/2 lb)
2 chicken thighs, skinned (~3/4 lb)
3 tbsp fresh lemon juice
3/4 tsp salt, divided
olive oil
1.5 cups chopped onion
1 tbsp minced garlic
2 tsp Berbere (spice mix)
1 tbsp butter
1 tbsp minced peeled ginger
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 cup dry wine
14 oz chicken broth
6 oz tomato paste
2 tbsp chopped fresh cilantro
4 lemon wedges
Berbere:
2 tbsp ground red pepper
1 tbsp ground black pepper
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
Directions:
1. Place chicken in a shallow dish; drizzle with juice,
and sprinkle with 1/2 tsp salt. Cover and marinate in
refrigerator 30 minutes.
2. Heat oil a Dutch oven over medium heat. Add onion and
garlic, cook 5 minutes, stirring frequently. Add 2 tsp
Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg and
cardamom; cook 1 minute. Add wine, broth, and tomato paste;
stir until blended. Add chicken mixture; bring to a boil.
Cover, reduce heat, and simmer 50 minutes or until chicken
is tender, turning chicken occassionally. Stir in cilantro.
Serve with lemon wedges.
Yield: 4 servings
Serving Size: 3 oz chicken, one cup sauce and 1 lemon wedge
Nutritional Information:
Calories 373