African Chicken in Spicy Red Sauce
The recipe African Chicken in Spicy Red Sauce is ready in approximately 1 hour and 30 minutes and is definitely an outstanding gluten free option for lovers of African food. This recipe makes 4 servings with 436 calories, 53g of protein, and 11g of fat each. For $4.02 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up ground pepper, ground ginger, onions, and a few other things to make it today. This recipe is liked by 35 foodies and cooks. It is brought to you by Food.com. It works well as a pretty expensive sauce. With a spoonacular score of 90%, this dish is tremendous. Similar recipes include African Chicken in Spicy Red Sauce, Spicy African chicken stew, and Pané Chicken With Sweet 'n' Spicy Red Pepper Sauce.
Servings: 4
Ingredients:
1 tablespoon butter
2 lbs boneless chicken breasts
1 (14 1/2 ounce) can chicken broth
1⁄2 cup dry red wine
2 tablespoons fresh cilantro
1 tablespoon minced garlic
1 tablespoon minced ginger
1⁄2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
1 teaspoon ground ginger
1⁄2 teaspoon ground nutmeg
1 tablespoon fresh ground black pepper
2 tablespoons ground red pepper
3 tablespoons fresh lemon juice (1 lemon)
4 lemon wedges
1 teaspoon olive oil
1 1⁄2 cups chopped onions (2 medium)
3⁄4 teaspoon salt, divided
1 (6 ounce) can tomato paste
Equipment:
bowl
pot
Cooking instruction summary:
Berbere:.Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.Chicken:.Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.Add wine, broth, and tomato paste; stir until well blended.Add chicken mixture; bring to a boil.Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.Stir in cilantro. Serve with lemon wedges.
Step by step:
1. Berbere:.
2. Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.Chicken:.
3. Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
4. Heat a large pot over medium heat.
5. Add olive oil.
6. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.
7. Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.
8. Add wine, broth, and tomato paste; stir until well blended.
9. Add chicken mixture; bring to a boil.Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.Stir in cilantro.
10. Serve with lemon wedges.
Nutrition Information:
covered percent of daily need
