Dorowat - Ethiopian Spicy Braised Chicken



	Dorowat - Ethiopian Spicy Braised Chicken chicken, african 8 oz tomato sauce 1/4 cup paprika 1/4 cup dry red wine 1 tablespoon ginger root; grated 1 teaspoon red pepper 1/8 teaspoon cardamom; ground 1/8 teaspoon nutmeg; ground 1/8 teaspoon clove; ground 1/8 teaspoon cinnamon; ground 1/8 teaspoon allspice; ground 2 medium onions; chopped 2 garlic cloves; minced 2 tablespoon cooking oil 1/2 teaspoon ground turmeric 3 lb broiler chicken; cut up 1/4 cup dry red wine tomatoe sauce,paprika,1/4 cup red Wine , grated giner root , red pepper , cardomom , nutmeg, cloves, cinnamon , and allspice. Set redpepper sauce aside 2. In a large skillet cook onion and garlic in hot oil till onion is tender but not brown . stir in red pepper sauce,tumeric, and 1 teaspoon of salt. add chicken pieces to skillet. spoon onoin mixture over chicken pieces, bring mixture to boiling; reduce heat . cover ; simmer about 30 minutes. stir in 1/4 cup dry red wine. cook uncovered , about 15 min.; turn chicken pieces often . skim off fat . Serve with ethiopian flat bread.