Served as main course. Non-vegetarian dish.

African

Chicken

2 Chicken Breast halves, skinned (about 1/2 pound)

2 Chicken Drumsticks, skinned (about 1/2 pound)

2 Chicken Thighs, skinned (about 3/4 pound)

3 Tablespoons fresh Lemon Juice (1 Lemon)

3/4 teaspoon Salt, divided

1 1/2 cups chopped Onions (2 medium)

1 Tablespoon minced Garlic

2 teaspoons Berbere

1 Tablespoon Butter

1 Tablespoon minced peeled fresh Ginger

1/2 teaspoon ground Nutmeg

1/2 teaspoon ground Cardamom

1/2 cup dry Red Wine

1 (14 ounce) can reduced-Sodium fat-free Chicken Broth

1 (6 ounce) can no-salt added Tomato Paste

2 Tablespoons chopped fresh Cilantro

4 Lemon Wedges

Berbere

2 Tablespoons ground Red Pepper

1 Tablespoon fresh ground Black Pepper

1 teaspoon ground Ginger

1 teaspoon ground Cinnamon

1/4 teaspoon ground Cloves

For Chicken:- Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 teaspoons Berbere, remaining 1/4 teaspoon salt, butter, ginger, nutmeg, and cardamom; cook 1 minute. Add wine, broth, and tomato paste; stir until well blended. Add chicken mixture; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally. Stir in cilantro. Serve with lemon wedges. For Berbere:- Combine all ingredients in a small bowl.

Preparation time: 10 Minutes

Cooking time: 1 hour

Serves: 4

You may also be interested in ...