Cooking Light, OCTOBER 2006
Okay, so there are A LOT of spices in this one, but if you do ANY kind of baking AT ALL you have them on hand anyway. I keep that Berbere in my pantry ready to go for the next round.
The first time I made this, I omitted the wine. Tasted fine and the sauce was thicker. The second time I made it, I used a dry white wine. The sauce was thinner and for some reason it was hotter this time. We used chicken breasts the second time because neither of us really like dark meat.
This is DELICIOUS! The hot and sweet spices make it an interesting dish. Don’t get me wrong, it’s not hot and sweet, just the spices are more sweet than savory which I associate with African and Middle Eastern cooking.
We served it over basmati rice, which made for a wholesome meal. Increase the onions if you want them to be your vegetable serving otherwise make a little iceberg salad to cool the palate. DEFINITELY going in our recipe book!!
Measuring cups and spoons
Dutch oven or large pot