Ethiopian Dorowat Version 2

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 cup tomato sauce, whatever sort
• 4 tablespoons paprika
• 60 ml dry red wine
• 1 tablespoon fresh grated ginger
• 1 teaspoon chili powder (or less)
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon nutmeg
• 1/8 teaspoon clove
• 1/8 teaspoon cinnamon
• 1/8 teaspoon allspice
• 2 medium onions, chopped
• 2 -4 cloves garlic
• 2 tablespoons olive oil
• 1/2 teaspoon ground turmeric
• 1 1/2 kg chicken, cut into portions
• 60 ml dry red wine
• salt, to taste

Recipe

• 1 mix up the tomato sauce with the paprika, first measure of wine,paprika, cardamom, nutmeg, cloves, cinnamon, chili and allspice in a bowl, set aside.
• 2 gently cook off the onions and garlic in a heavy skillet with the oil, just til softened but not coloured.
• 3 now add the tomato sauce mix to this pan of lovely onions, along with the turmeric and chicken pieces.
• 4 bring the mix up to the boil, cover and simmer about 30 minutes.
• 5 uncover, add the last quantity of wine and simmer a further 15 or 20 minutes.
• 6 skim any fat off the surface during this time.
• 7 season to taste and serve.
• 8 traditionally served with ethiopian flat bread, also good with mashed potatoes.