Name: African Chicken in Spicy Red Sauce
Yield: 4 servings (serving size: 3 ounces chicken, about 1 cup sauce, and 1 lemon wedge)
Ingredients: Chicken:; 2 chicken breast halves, skinned (about 1/2 pound); 2 chicken drumsticks, skinned (about 1/2 pound); 2 chicken thighs, skinned (about 3/4 pound); 3 tablespoons fresh lemon juice (1 lemon); ¾ teaspoon salt, divided; Cooking spray; 1 ½ cups chopped onion (2 medium); 1 tablespoon minced garlic; 2 teaspoons Berbere; 1 tablespoon butter; 1 tablespoon minced peeled fresh ginger; ½ teaspoon ground nutmeg; ½ teaspoon ground cardamom; ½ cup dry red wine; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1 (6-ounce) can no-salt-added tomato paste; 2 tablespoons chopped fresh cilantro; 4 lemon wedges

Directions

Step 1
Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes.

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Step 2
Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 teaspoons Berbere, remaining 1/4 teaspoon 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 3
Note: Nutritional analysis includes 1 teaspoon Berbere per serving.

Nutrition Facts

Per Serving:

373 calories; calories from fat 24%; fat 9.8g; saturated fat 3.6g; mono fat 2.7g; poly fat 1.8g; protein 53.2g; carbohydrates 17.3g; fiber 3.6g; cholesterol 175mg; iron 4mg; sodium 848mg; calcium 72mg.

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Ingredients

Directions

Nutrition Facts