Doro Wat Recipe (Ethiopian Spicy Braised Chicken)

Doro Wat  - Ethiopian Spicy Braised Chicken8 oz. tomato sauce¼ cup paprika1 T. ginger root, grated1 tsp. red pepper1/8 tsp. ground cardamom1/8 tsp. ground nutmeg1/8 tsp. ground clove1/8 tsp. ground cinnamon1/8 tsp. ground allspice2 medium onions, chopped2 cloves garlic, minced2 T. cooking oil½ tsp. ground turmeric3 lbs. broiler chicken, cut up¼ cup dry red wineMake the red pepper sauce first by combining tomato sauce, paprika, red wine, grated ginger root, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice. Set red pepper sauce aside.  In a large skillet cook onion and garlic in hot oil until onion is tender but not brown. Stir in red pepper sauce, turmeric, and 1 teaspoon of salt. Add chicken pieces to skillet. Spoon onion mixture over chicken pieces and bring mixture to a boil. Reduce heat, cover and simmer about 30 minutes. Stir in ¼ cup dry red wine. Cook uncovered about 15 minutes turning chicken pieces often. Skim off fat. Serve with Ethiopian flat bread.   Serves 4.