African Chicken in Spicy Red Sauce

Ingredients

Chicken

• 2 lbs boneless chicken breasts
• 3 tablespoons fresh lemon juice (1 lemon)
• 3/4 teaspoon salt, divided
• 1 teaspoon olive oil
• 1 1/2 cups chopped onions (2 medium)
• 1 tablespoon minced garlic
• 1 tablespoon butter
• 1 tablespoon minced ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom
• 1/2 cup dry red wine

• 1 (14 1/2 ounce) can chicken broth

• 1 (6 ounce) can tomato paste
• 2 tablespoons fresh cilantro
• 4 lemon wedges

Berbere (use 2 teaspoons)

• 2 tablespoons ground red pepper
• 1 tablespoon fresh ground black pepper
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Directions

1. 1

   Berbere:.

2. 2

   Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.

3. 3

   Chicken:.

4. 4

   Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.

5. 5

   Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.

6. 6

   Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.

7. 7

   Add wine, broth, and tomato paste; stir until well blended.

8. 8

   Add chicken mixture; bring to a boil.

9. 9

   Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.

10. 10

    Stir in cilantro. Serve with lemon wedges.