The secret to this dish is to make it spicy! The brainy gourmet follows a recipe that is similar to an Ethiopian chicken dish using the spice mix called Berbere - red pepper, chili powder, cinnamon, garlic, ginger and coriander; though some use cloves and or nutmeg. What should be understood is this - Ethiopian cuisine is known for very spicy meat dishes.
To begin: you will need to buy as many boneless/skinless chicken breasts per guest. Take a glass baking dish and drizzle generously over the breasts: lemon juice, balsamic vinegar, and olive oil; plus a dash of chili powder, garlic powder, red pepper, cinnamon, ginger and coriander. Marinate for at least 30-40 minutes.
Next, saute chopped onion in olive oil and butter until browned. Then, while stirring, add a tsp of chicken stock paste and 1 tbs of tomato paste along with a splash of dry red wine. You should have a thick tomato onion paste to spread over the chicken breasts.
Turn the oven to 350 and when it is ready, pop in the chicken and bake for 35-40 minutes depending on the number of breasts. When that time is up, remove the chicken and place on a low lipped serving plate. There will be a rich red sauce in the baking dish. You can add to that yogurt or buttermilk to thicken - making a kind of gravy. Serve with couscous or mashed potatoes.
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