This has been adapated from Master Cook II-- This recipe serves four, but I usually double it and then keep it in the fridge for up to a week or freeze it.
It is also even better the day after. If you don't like spicy food, leave out the red pepper.
8 ounces Chunky canned tomato sauce
1/4 cup Paprika
1/4 cup Dry Red Wine (or grape juice)
1 tablespoon Ginger Root -- grated
1 teaspoon Red Pepper
1/8 teaspoon Cardamom -- ground (this is also optional)
1/8 teaspoon Nutmeg -- ground
1/8 teaspoon Clove -- ground
1/8 teaspoon Cinnamon -- ground
1/8 teaspoon Allspice -- ground
1 each Medium Onion -- chopped--yellow, not red.
2 each Garlic Cloves -- minced
2 tablespoons Cooking Oil
1/2 teaspoon Ground Turmeric
3 pounds Chicken Thighs--about 4-5
1/4 cup Dry Red Wine or use water...
1. Make the red sauce first, combine tomato sauce,paprika,1/4 cup
red Wine/juice , grated giner root , red pepper , cardomom , nutmeg, cloves,
cinnamon , and allspice. Set red sauce aside
2. In a large skillet cook onion and garlic in hot oil till onion is tender
but not brown . stir in more water/wine, tumeric, and 1 teaspoon of salt.
add chicken pieces to skillet. spoon onoin mixture over chicken pieces,
bring mixture to boiling. Skim fat off of top of mixture.
3. Put everything together in a large pot; set it on low for 3-4 hours.
I add additional water or additional tomato sauce as needed to keep it
from scorching. You can add more spices to taste as well--I've even
added Sriracha to this dish to make it really kicky.
4. Let braise for several hours, until chicken is tender. Thigh Bones should
fall out of chicken, remove from pot and continue to let simmer until chicken and sauce are all blended together.
5. If you are cooking a day ahead, put in fridge overnight and re-heat; can
also be frozen well.
Serve with traditional injera bread, or if you can't find or don't want to make that, pita bread or tortillas work. This is traditionally served on a huge plate with the bread
and without silverware, it can be a fun thing to serve for company!