We got this recipe from the seasonal Penzey’s magazine. Penzey’s is our favorite spice store, and is from our home state of Wisconsin!
- 1 lb. boneless, skinless chicken thighs, cubed
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 teaspoon BERBERE
- 1 teaspoon SWEET or MAHARAJAH CURRY
- 1/2 15-oz. can diced tomatoes
- 2-3 Cups cooked rice
Wash the chicken and pat dry. Heat the oil in a large pan over medium heat. Add the onion and cook a few minutes. Add the chicken; cook a few minutes more, stirring often. Sprinkle with BERBERE and CURRY POWDER and stir well. Add the tomatoes. Reduce the heat to medium-low and cook for 10 more minutes or so, stirring frequently, until the chicken is cooked through and the sauce is thick. Serve with rice.
Wine: $3.99 purchased at Trader Joe’s
J.W. Morris, California, Gewurtztraminer, 2011
I took a gamble on the one. There is one thing very wrong with this picture, the wine is not in the correct bottle (color or shape). Now a days I guess that doesn’t surprise me because wine makers don’t necessarily have to follow all the old-school ways. I would say this was a good pick for the price. It was not extremely floral and did not have the sugar content that you normally expect with this varietal. It did pair well with the spice, which was the whole point of drinking the Gewürztraminer with this dish. For $3.99, I would recommend this wine!