Ingredients
1 x 8-ounce can tomato sauce
1/4 cup paprika
1/4 cup dry red wine
1 tbl grated gingerroot OR
1 tsp ground ginger
2 tsp ground red pepper
1/8 tsp each ground cardamom, ground nutmeg, ground cloves, ground cinnamon, ground allspice
2 med onions, chopped
2 clv garlic, minced
2 tbl cooking oil
1/2 tsp ground turmeric
1 x 2 1/2- to 3-pound broiler-fryer chicken, cut up
1/4 cup dry red wine

Directions
For red pepper sauce: combine tomato sauce, paprika, 1/4 cup red wine, grated gingerroot or ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice. Set the red pepper sauce aside.

In a large skillet cook onion and garlic in hot oil until onion is tender but not brown. Stir in red pepper sauce, turmeric, and 1 teaspoon salt. Add chicken pieces to skillet. Spoon onion mixture over chicken pieces. Bring mixture to boiling; reduce heat. Cover; simmer about 30 minutes. Stir in 1/4 cup red wine. Cook uncovered, about 15 minutes; turn chicken pieces often. Skim off fat.

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