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  Dorowat - ethiopian spicy braised chicken
 
Yield: 4 Servings
 
8 oz Tomato sauce      1/4 c Paprika
1/4 c Dry red wine      1 tb Ginger root; grated
1 ts Red pepper      1/8 ts Cardamom; ground
1/8 ts Nutmeg; ground      1/8 ts Clove; ground
1/8 ts Cinnamon; ground      1/8 ts Allspice; ground
2 Medium onions; chopped      2 Garlic cloves; minced
2 tb Cooking oil      1/2 ts Ground turmeric
3 lb Broiler chicken; cut up      1/4 c Dry red wine
 Preparation Time: 1:00 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.

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The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
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