---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Ethiopian Spicy Braised Chicken
  Categories: Poultry, Ethiopian
       Yield: 4 servings
  
       8 oz Tomato sauce
     1/4 c  Paprika
     1/4 c  Dry red wine
       1 tb Ginger root, grated
       1 ts Red pepper
     1/8 ts Cardamom, ground
     1/8 ts Nutmeg, ground
     1/8 ts Clove, ground
     1/8 ts Allspice, ground
       2 md Onions, chopped
       2    Garlic cloves, minced
       2 tb Cooking oil
     1/2 ts Ground tumeric
       3 lb Broiler chicken, cut up
     1/4 c  Dry red wine
  
   1.  Make the red pepper sauce first, combine tomato
   sauce, paprika, 1/4 cup dry red wine, grated ginger
   root, red pepper, cardamom, nutmeg, cloves, cinnamon
   and allspice.  Set red-pepper sauce aside.
   
   2.  In a large skillet cook onion and garlic in hot
   oil til onion is tender but not brown.  Stir in red
   pepper sauce, tumeric, and 1 teaspoon salt. Add
   chicken pieces to skillet.  Spoon onion mixture over
   chicken pieces.
   
   Bring mixture to boiling; reduce head.  Cover; simmer
   about 3 minutes. Stir in 1/4 cup dry red wine.  Cook
   uncovered about 15 minutes. Turn chicken pieces often.
   Skim off fat.  Serve with Injeera (Ethiopian
   flat-bread).
  
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