A flavorful and aromatic Ethiopian-inspired chicken stew, perfect for a hearty meal.
Mix the smoked paprika, ground ginger, cardamom, nutmeg, cloves, cinnamon, and allspice in a bowl to create the spice blend.
Toast the spices lightly in a dry pan before mixing to enhance their aroma.
Heat oil in a large skillet over medium heat. Add the onions and cook until softened.
Stir frequently to prevent the onions from burning.
Add the garlic and cook for another minute until fragrant.
Crush the garlic cloves slightly before chopping to release their oils.
Stir in the spice blend and cook for 1-2 minutes to toast the spices.
Keep stirring to prevent the spices from sticking to the pan.
Add the tomato paste and cook for another 2 minutes.
Cook until the tomato paste darkens slightly for a richer flavor.
Pour in the red wine and bring to a simmer.
Scrape the bottom of the skillet to incorporate any browned bits.
Add the chicken thighs to the skillet, coating them with the sauce. Cover and simmer for 25 minutes.
Turn the chicken occasionally to ensure even cooking.
Season with salt and pepper to taste. Serve hot with your choice of side.
Taste the sauce before adding salt, as the spices may already provide enough seasoning.
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