{"id":344,"date":"2009-03-14T17:49:00","date_gmt":"2009-03-14T17:49:00","guid":{"rendered":"https:\/\/cooleysekula.net\/cooking\/?p=344"},"modified":"2020-12-24T17:51:03","modified_gmt":"2020-12-24T17:51:03","slug":"african-chicken-in-spicy-red-sauce","status":"publish","type":"post","link":"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/african-chicken-in-spicy-red-sauce\/","title":{"rendered":"African Chicken in Spicy Red Sauce"},"content":{"rendered":"\n

Ingredients:<\/strong>
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<\/p>\n\n\n\n

Berbere:
2 tbsp ground red pepper
1 tbsp ground black pepper
1 tsp ground ginger
1 tsp ground cinnamon
1\/4 tsp ground cloves<\/p>\n\n\n\n

Directions:<\/strong>
1. Place chicken in a shallow dish; drizzle with juice,
and sprinkle with 1\/2 tsp salt. Cover and marinate in
refrigerator 30 minutes.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Yield: 4 servings
Serving Size: 3 oz chicken, one cup sauce and 1 lemon wedge<\/p>\n\n\n\n

Nutritional Information:<\/strong>
Calories 373<\/p>\n","protected":false},"excerpt":{"rendered":"

\nIngredients:2 chicken breast halves, skinned (~1\/2 lb)2 chicken drumsticks, skinned (~1\/2 lb)2…\n<\/div>\n
Continue reading “African Chicken in Spicy Red Sauce”<\/span>…<\/a><\/div>\n","protected":false},"author":1,"featured_media":345,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-344","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/comments?post=344"}],"version-history":[{"count":1,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/344\/revisions"}],"predecessor-version":[{"id":346,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/344\/revisions\/346"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media\/345"}],"wp:attachment":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media?parent=344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/categories?post=344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/tags?post=344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}