African Chicken in Spicy Red Sauce – Dinner and Breakfast!

Last weekend I made an awesome Ethiopian recipe that I found on EthiopianRecipes.net. Here it is, quoted from that website:

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African Chicken in Spicy Red Sauce

Ingredients
Chicken
2 lbs boneless chicken breast
3 tablespoons fresh lemon juice (1 lemon)
3/4 teaspoon salt, divided
1 teaspoon olive oil
1 1/2 cups chopped onion (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 wedge

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

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

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

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Personally, I didn’t use cilantro, cardamom, or the lemon wedge garnish. I used canola oil instead of olive oil and fresh grated ginger instead of ground ginger for the Berbere. I also cut the amount of red pepper in half for the Berbere to make the dish more mild. It still had some spice, but leftover it was pretty darned spicy! I served it over Kasmati rice (Indian style Basmati – or so the label says :)) with salad on the side, and it turned out really great!

Then, there was so much sauce leftover (I made only 3 chicken breasts) that I used it for breakfast. I put a slice of Udi’s white sandwich bread on the bottom of the plate, put a couple of over easy eggs on top of the bread, and poured the warmed up sauce over the whole thing. DELICIOUS!!!!!

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