From: firstname.lastname@example.org (Sue Beedle) Date: Wed, 15 Feb 1995 23:18:13 GMT 1. Make the red pepper sauce first, combine tomatoe sauce,paprika,1/4 cup red Wine , grated giner root , red pepper , cardomom , nutmeg, cloves, cinnamon , and allspice. Set redpepper sauce aside 2. In a large skillet cook onion and garlic in hot oil till onion is tender but not brown . stir in red pepper sauce,tumeric, and 1 teaspoon of salt. add chicken pieces to skillet. spoon onoin mixture over chicken pieces, bring mixture to boiling; reduce heat . cover ; simmer about 30 minutes. stir in 1/4 cup dry red wine. cook uncovered , about 15 min.; turn chicken pieces often . skim off fat . Serve with ethiopian flat bread. Serving Ideas : serve with Ethiopian flat bread ( or pita ) NOTES : The highly spiced hot red pepper sauce is called " Berbere " which is the characteristic flavor of many Ethiopian dishes REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (1249g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 100 (28%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 0mg||0 %|
|Sodium 4464.9mg||154 %|
|Potassium 3318.3mg||87 %|
|Total Carbohydrate 58.3g||17 %|
|Dietary Fiber 20.1g||81 %|
|Sugars, other 38.1g|
|Protein 14.2g||20 %|
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Calories per serving: 351
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