Ethiopian Inspired Chicken Stew

Ingredients

2 tablespoons olive oil
6 boneless skinless chicken thighs (about 1-½ pounds)
1 large onion, chopped
1 inch piece ginger, grated
1 teaspoon salt (plus additional)
1 teaspoon cracked black pepper (plus additional)
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground turmeric
1 cup dry red wine
4 cups jarred tomato sauce
3-6 green onions, green parts chopped

Directions

Heat olive oil in a large, deep skillet. Season chicken thighs with salt and pepper and brown in skillet on both sides (not necessary to cook through). Remove to a dish and add onion to pan, and cook until translucent (about 5 minutes).

Stir in spices and continue cooking for 1 minute. Add wine and stir to deglaze pan, then add tomato sauce. Add chicken back to pan and cover; simmer for 20 minutes.

Serve with chopped green onion.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.