Instructions: For red pepper sauce: combine tomato sauce, paprika, 1/4 cup red wine, grated gingerroot or ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice. Set the 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 salt. Add chicken pieces to skillet. Spoon onion mixture over chicken pieces. Bring mixture to boiling; reduce heat. Cover; simmer about 30 minutes. Stir in 1/4 cup red wine. Cook uncovered, about 15 minutes; turn chicken pieces often. Skim off fat. Serve with Ethiopian Flat Bread.

Serves 4 to 6

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