Chicken, India style

DORO WAT CHICKEN

1pound boneless, skinless chicken breasts, cut into 1-inch chunks

Juice of 1 lemon

Kosher salt

2tablespoons ghee or butter

2medium yellow onions, diced

2cloves garlic, minced

1tablespoon grated fresh ginger

1teaspoon turmeric

1/4teaspoon ground fenugreek

1/4teaspoon ground cardamom

1/8teaspoon nutmeg

2tablespoons berbere

1tablespoon smoked paprika

1/4cup red wine

3/4cup water

Freshly ground black pepper, to taste

Place the chicken on a large plate and drizzle with lemon juice, then sprinkle with salt. Set aside.

In a medium Dutch oven over medium heat, melt the ghee. Add the onions, garlic, ginger, turmeric, fenugreek, cardamom, nutmeg, berbere and smoked paprika. Saute until the onions are tender, about 5 minutes.

Add the wine and water, mixing well, and bring to a simmer. Add the chicken, turning to coat, and return to a simmer. Cover, reduce heat to low, and simmer 15 minutes, or until the chicken is cooked through.

Uncover and simmer another 2 to 3 minutes to reduce the sauce. Season with salt and pepper

Makes 4 servings. Per serving: 198 calories; 77 calories from fat; 9 g fat (5 g saturated; 0 g trans fats); 54 mg cholesterol; 10 g carbohydrate; 18 g protein; 3 g fiber; 343 mg sodium.

Associated Press