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Name: Chicken Sauteed in Spice
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Ground red chili pepper*; or; Ground cardamom to taste; 1 1/2 lb Boneless skinless chicken; Salt to taste; 1 1/2 c Onions chopped; 1/4 c Vegetable oil; 1/4 c Sweet white wine

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INGREDIENTS

1 tb Ground red chili pepper*; or
Ground cardamom to taste
1 1/2 lb Boneless skinless chicken
Salt to taste
1 1/2 c Onions ; chopped
1/4 c Vegetable oil
1/4 c Sweet white wine

Servings

INSTRUCTIONS

* (the Ethiopian spice berbere or any good-quality chili powder can be used). In a large nonstick skillet, cook the onions over medium heat until they start to brown. Stir in the oil and the ground chili pepper, then stir in the sweet wine. Add the chicken strips and cook, over medium heat, until the chicken is cooked through, 10 to 15 minutes. Stir in the salt and cardamom to taste. Cover the pan and cook for 2 minutes. Serve. (4 servings). Ethiopian-born Zed Wondemu, who celebrates her native cooking at her own restaurant, Zeds, in Georgetown, contributed this easily prepared spicy chicken dish. Wondemu uses tej, an Ethiopian honey wine, but any sweet white wine will work. She recommends serving the dish with rice. Recipe by: The Washington Post 2/18/98 Posted to MC-Recipe Digest by Nancy Berry on Apr 08, 1998

NOTES

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Chicken Sauteed in Spice

1 tb Ground red chili pepper*; or
 Ground cardamom to taste
1 1/2 lb Boneless skinless chicken
 Salt to taste
1 1/2 c Onions chopped
1/4 c Vegetable oil
1/4 c Sweet white wine

* (the Ethiopian spice berbere or any good-quality chili powder can be  used).    In a large nonstick skillet, cook the onions over medium heat until they  start to brown. Stir in the oil and the ground chili pepper, then stir in  the sweet wine. Add the chicken strips and cook, over medium heat, until  the chicken is cooked through, 10 to 15 minutes. Stir in the salt and  cardamom to taste. Cover the pan and cook for 2 minutes. Serve. (4  servings).    Ethiopian-born Zed Wondemu, who celebrates her native cooking at her own  restaurant, Zeds, in Georgetown, contributed this easily prepared spicy  chicken dish. Wondemu uses tej, an Ethiopian honey wine, but any sweet  white wine will work. She recommends serving the dish with rice.    Recipe by: The Washington Post 2/18/98    Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 08,  1998

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Nutrition

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Serving Size: 1 Serving (251g)
Recipe Makes: 4 Servings

Calories: 316
Calories from Fat: 129 (41%)

Amt Per Serving		% DV

	Total Fat 14.3g	19 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 7.3g
	Polyunsanturated Fat 3.8g
Cholesterol 117.6mg		36 %
Sodium 171.2mg		6 %
Potassium 482.3mg		13 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 4.9g
Protein 36.6g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 316

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