African Chicken in Spicy Red Sauce

By á-58

Ingredients

• 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
• 2 teaspoon Berbere

Preparation

Step 1

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.