African Chicken In Spicy Red Sauce Recipe

Ingredients for African Chicken In Spicy Red Sauce

• Boneless Chicken Breasts
• Fresh Lemon Juice
• 3/4 teaspoon salt
• 2 tablespoons olive oil
• Onions
• 2 cloves garlic, minced
• 1 tablespoon butter
• Minced Ginger
• Ground Nutmeg
• Ground Cardamom
• Dry Red Wine
• Chicken Broth
• 2 tablespoons tomato paste
• Fresh Cilantro
• Lemon wedges, for serving
• Ground Red Pepper
• Fresh Ground Black Pepper
• Ground Ginger
• Ground Cinnamon
• Ground Cloves

How to Make African Chicken In Spicy Red Sauce

1. **Berbere Spice Blend (makes 1/4 cup):**
2. Combine all berbere ingredients in a small bowl. Store extra spice mix covered in a cool, dark place for up to two weeks.
3. **Chicken:**
4. Place chicken in a shallow dish. Drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon salt.
5. Cover and marinate in the refrigerator for 30 minutes.
6. Heat a large pot or Dutch oven over medium heat. Add the remaining 1 tablespoon olive oil.
7. Add the chopped onion and minced garlic. Cook for 5 minutes, stirring frequently, until softened.
8. Add 2 tablespoons berbere spice blend, remaining 1/4 teaspoon salt, butter, ginger, nutmeg, and cardamom. Cook for 1 minute, stirring constantly, until fragrant.
9. Add the red wine, chicken broth, and tomato paste. Stir until well blended.
10. Add the marinated chicken to the pot. Bring to a boil.
11. Cover, reduce heat to low, and simmer for 50 minutes, or until the chicken is cooked through and tender, turning the chicken occasionally.
12. Stir in the chopped cilantro.
13. Serve hot with basmati rice and lemon wedges. Garnish with a swirl of plain yogurt, if desired.