African Chicken in Spicy Red Sauce

2 chicken breast halves, skinned
2 chicken drumsticks, skinned
2 chicken thighs, skinned
3 T. fresh lemon juice
3/4 t. salt, divided
1-1/2 C. chopped onion
1 T. minced garlic
2 t. Berbere (Ethiopian spice blend)
1 T. butter
1 T. minced peeled fresh ginger
1/2 t. ground nutmeg
1/2 t. ground cardamom
1/2 C. dry red wine
1 (14-oz) can fat-free, less-sodium chicken broth
1 (6 oz) can no-salt-added tomato paste
2 T. chopped fresh cilantro
4 lemon wedges

Place chicken in a shallow dish; drizzle with juice and sprinkle with 1/2 t. salt.  Cover and marinate in refrigerator 30 minutes.

Heat a Dutch oven over medium heat.  Coat lightly with olive oil.  Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.  Add 2 t. Berbere, remaining 1/4 t. salt, butter, ginger, nutmeg, and cardamom; cook 1 minute.  Add wine, broth, and tomato paste; stir until well blended.  Add chicken mixture; bring to a boil.  Cover, reduce heat, and simmer 50 minute or until chicken is tender, turning chicken occasionally.  Stir in cilantro.  Serve with lemon wedges.

Serving size: 3 oz chicken, 1 C. sauce and 1 lemon wedge
373 calories, 9.8g fat, 53.2g protein, 17.3g carbs, 3.6g fiber, 848mg sodium