African Chicken In Spicy Red Sauce

• Chicken
• 2 lbs boneless chicken breasts
• 3 tablespoons fresh lemon juice (1 lemon)
• 3/4 teaspoon salt, divided
• 1 teaspoon olive oil
• 1 1/2 cups chopped onions (2 medium)
• 1 tablespoon minced garlic
• 1 tablespoon butter
• 1 tablespoon minced ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom
• 1/2 cup dry red wine
• 1 (14 1/2 ounce) can chicken broth
• 1 (6 ounce) can tomato paste
• 2 tablespoons fresh cilantro
• 4 lemon wedges
• Berbere (use 2 teaspoons)
• 2 tablespoons ground red pepper
• 1 tablespoon fresh ground black pepper
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

1. Berbere:
2. Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
3. Chicken:
4. Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
5. Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.
6. Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.
7. Add wine, broth, and tomato paste; stir until well blended.
8. Add chicken mixture; bring to a boil.
9. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
10. Stir in cilantro. Serve with lemon wedges.

chicken, chicken breasts, lemon juice, salt, olive oil, onions, garlic, butter, ginger, ground nutmeg, ground cardamom, dry red wine, chicken broth, tomato paste, fresh cilantro, lemon wedges, berbere, ground red pepper, fresh ground black pepper, ground ginger, ground cinnamon, ground cloves

Taken from www.food.com/recipe/african-chicken-in-spicy-red-sauce-229398 (may not work)