ETHIOPIAN CHICKEN

A chicken dish with zing. Serve with bulgur and green salad. Serves 6-8. Can be halved.

2 Tblsp. butter
4 Tblsp. tomato paste
2 Tblsp. vegetable oil
2 Tblsp. chili powder
2 broiler-fryer chickens, cut up
1 teas. ginger, ground
6 medium onions
1 teas. salt
3-inch cinnamon stick
½ teas. pepper
1 lemon, juice and grated rind
½ cup red wine
2 Tblsp. chopped fresh ginger root
1-1/2 cups chicken broth
2 Tblsp. cornstarch

In a stove-top to oven casserole, heat abutter and oil and brown chicken. Remove, cook onions until translucent. Add cinnamon stick. Combine and mix well all remaining ingredients, except ginger root. To onions, add liquid mixture and cook over high heat until sauce thickens slightly. (Add add'l tablespoon cornstarch if you want thicker sauce.)

Add ginger root. Replace chicken. At this point you can stop and continue later. If you do, refrigerate and lengthen baking time. Bake, covered, in preheated oven for 1 hour or until chicken is tender.