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An ethiopian meal is an experience to be remembered. When you have dinner in an ethiopian home or restaurant, you eat the tablecloth
- Recipe serves:4 to 6
- Preparation time10 min
- Cooking time50 min
Ingredients
- Berbere Sauce:
- 230g can tomato sauce 1/4 cup
- 1 tablespoon ginger root, grated (may substitute 1 tsp ground ginger)
- 1 tsp paprika
- 1/4 cup dry red wine
- 2 Royco Beef Cubes, crumbled
- 1/8 tsp ground cardamom
- 1 -2 tsp ground red pepper
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground allspice
- For the chicken:
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 2 tsp cooking oil
- 1/2 tsp ground turmeric
- 1tsp salt
- 1.15kg to 1.3kg broiler-fryer chicken cut up
- 1/4 cup dry red wine
- Ethiopian flat bread
Method
- For the berbere
- Combine the Royco Beef Cubes, tomato sauce, paprika, 1/4 cup red wine, grated ginger root, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.
- Set the red pepper sauce aside.
- For the chicken
- In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.
- Stir in the red pepper sauce, turmeric, and 1 tsp salt.
- Add the chicken pieces to the skillet.
- Spoon the onion mixture over the chicken pieces.
- Bring the mixture to boiling; reduce heat.
- Cover and simmer about 30 minutes.
- Stir in 1/4 cup dry red wine.
- Cook, uncovered, about 15 minutes; turn chicken pieces often.
- Skim off the fat, and serve with Ethiopian Flat Bread.