African Chicken in Spicy Red Sauce

• 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)
• 34 teaspoon salt, divided
• 1 12 cups chopped onions (2 medium)
• 1 tablespoon minced garlic
• 2 teaspoons berbere
• 1 tablespoon butter
• 1 tablespoon minced peeled fresh ginger
• 12 teaspoon ground nutmeg
• 12 teaspoon ground cardamom
• 12 cup dry red wine
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 1 (6 ounce) can no-added-salt tomato paste
• 2 tablespoons chopped fresh cilantro
• 4 lemon wedges
• 2 tablespoons ground red pepper
• 1 tablespoon fresh ground black pepper
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 14 teaspoon ground cloves

1. For Chicken:.
2. Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 teaspoon salt.
3. Cover and marinate in refrigerator 30 minutes.
4. Heat a Dutch oven over medium heat.
5. Coat pan with cooking spray.
6. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.
7. Add 2 teaspoons Berbere, remaining 1/4 teaspoon salt, butter, ginger, nutmeg, and cardamom; cook 1 minute.
8. Add wine, broth, and tomato paste; stir until well blended.
9. Add chicken mixture; bring to a boil.
10. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
11. Stir in cilantro.
12. Serve with lemon wedges.
13. For Berbere:.
14. Combine all ingredients in a small bowl.

chicken, chicken, chicken, lemon juice, salt, onions, garlic, berbere, butter, fresh ginger, ground nutmeg, ground cardamom, red wine, chicken broth, tomato paste, fresh cilantro, lemon wedges, 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-205394 (may not work)