This fiery African stew will give you succulent chicken to warm up on cool nights.
In a medium sauce pan, brown chicken in a bit of canola oil and golden brown. Set aside.
In another pan, sauté onions in the olive oil until onions are translucent (about 10 minutes).
Add garlic and ginger. Sauté for 2 minutes.
add the Ethiopen Berbere or Durban Curry and Sauté for 2 minutes.
Add the tomato paste. Cook 2 minutes.
Add the wine, cook down for 2 minutes.
Add the raisin, dates, stock and salt.
Bring to a boil. Lower heat to a simmer. Cover and simmer the stew for 1.5 – 2 hours or the chicken is very tender.
Adjust seasoning. Enjoy with Golden Fragrant Rice or Monsoon Potatoes.