INGREDIENTS

2 chicken breast halves, skinned (about 1/2 pound)
2 chicken drumsticks, skinned (about 1/2 pound)
2 chicken thighs, skinned (about 3/4 pound)
3 tablespoons fresh lemon juice (1 lemon)
3/4 teaspoon salt, divided
Cooking spray
1 1/2 cups chopped onion (2 medium)
1 tablespoon minced garlic
2 teaspoons Berbere
1 tablespoon butter
1 tablespoon minced peeled fresh ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 cup dry red wine
1 cube(s) LINZ® Chicken Bouillon Cube
1 (6-ounce) can no-salt-added tomato paste
2 tablespoons chopped fresh cilantro
4 lemon wedges

PREPARATION

1. Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes.
2. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 teaspoons Berbere, remaining 1/4 teaspoon salt, butter, ginger, nutmeg, and cardamom; cook 1 minute. Add wine, 1 cube(s) LINZ® Chicken Bouillon Cube, and tomato paste; stir until well blended. Add chicken mixture; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally. Stir in cilantro. Serve with lemon wedges.
3. Note: Nutritional analysis includes 1 teaspoon Berbere per serving.