African Chicken Stew

african_chicken_stew.md

African Chicken Stew

Based on: http://www.food.com/recipe/african-chicken-in-spicy-red-sauce-229398

Ingredients

Stew

• 2 LBS boneless chicken breasts
• 3 TBS fresh lemon juice
• 3/4 TSP salt, divided
• 1 TSP olive oil
• 1 1/2 CUPS chopped onions (2 medium)
• 1 TBS minced garlic
• 1 TBS butter
• 1 TBS minced ginger
• 1/2 TSP ground nutmeg
• 1/2 TSP ground cardamom
• 1/2 CUP dry red wine
• 1 (32 OZ) carton chicken stock
• 1 (6 OZ) can tomato paste
• 2 TBS fresh cilantro
• 2 TBS berere
• 1 lemon for wedges (optional)

Berbere

Combine:

• 2 TBS ground red pepper
• 1 TBS fresh ground black pepper
• 1 TSP ground ginger
• 1 TSP ground cinnamon
• 1/4 TSP ground cloves

Directions

1. Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 TSP salt. Cover and marinate in refrigerator for 30 minutes.
2. Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.
3. Add 2 TSP Berbere, remaining 1/4 TSP salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.
4. Add wine, broth, and tomato paste; stir until well blended.
5. Add chicken mixture; bring to a boil.
6. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
7. Shred chicken and stir in cilantro. Serve with lemon wedges over rice.