ETHIOPIAN DORO WAT
Steps:
- Gather the ingredients.
- Marinate the chicken pieces in the lemon juice. Refrigerate, covered, while you cook the onions.
- Heat 2 tablespoons of the oil or butter in a large Dutch oven, or other heavy-duty pot over medium-low heat, add the onions and cook gently for an hour until reduced into a sweet paste. Stir occasionally to prevent burning.
- Add the remaining 4 tablespoons oil or butter. Add the berbere spice, followed by the ginger and garlic and fry until fragrant. More berbere spice can be added depending on how much heat is desired.
- Add the chicken pieces to the pot along with the stock and 1 teaspoon salt. Simmer on low heat for 40 minutes until the chicken is cooked. Halfway through, sprinkle the garam masala over the wat and continue cooking, stirring occasionally.
- Add the boiled eggs to the wat and stir to coat completely. Adjust the seasoning with salt, if desired. Serve the doro wat on top of injera to enjoy it the traditional way. Alternatively, this can be enjoyed with Indian flatbread or rice.
Nutrition Facts : Calories 616 kcal, Carbohydrate 20 g, Cholesterol 382 mg, Fiber 3 g, Protein 46 g, SaturatedFat 9 g, Sodium 692 mg, Sugar 8 g, Fat 41 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CHICKEN STEW - ETHIOPIAN STYLE
One of Ethiopia's most traditional dishes.
Provided by Daily Inspiration S
Categories Chicken
Time 50m
Number Of Ingredients 12
Steps:
- 1. Drizzle the chicken with lemon juice and sprinkle with salt. Set aside.
- 2. Over medium heat, melt ghee in a dutch oven. Add onion, garlic, ginger, and spices. Saute until onions are tender, about 5 minutes.
- 3. Add water, and bring to a simmer. Add the chicken, turning to coat - return to a simmer for approximately 20 minutes or until chicken is cooked through.
- 4. Uncover and simmer for anothr
ETHIOPIAN SPICY CHICKEN STEW
Make and share this Ethiopian Spicy Chicken Stew recipe from Food.com.
Provided by yewoinfamilycooking
Categories Poultry
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Remove skin, fat and trim the end bones from the chicken pieces; wash the pieces three times in cold water with piece of lemon/lime; soak in fresh cold water with fresh sliced pieces of limes/lemons and a pinch of salt (10 minutes).
- In medium pot cook the onion using two cups of water by adding one tablespoon each time until the onion is golden brown and soft (20-25 minutes).
- Add one cup of water to the cooked onion, bebere(red chili powder), garlic, black cumin, red wine, and stir it well for 10 minutes; add the purified butter and mix it very well (10 minutes);.
- Remove lime/lemon and rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece (to marinate the chicken pieces); add the pieces to the stew (10 minutes);.
- Add three cups of water; cover the lid and stir the stew more often. After 15 minutes add the rest of the spices - false cardamom, black pepper and salt; mix them well. Cook it for another 30 minutes. Remove from heat.
- Meanwhile, boil the eggs for 15 minutes; Remove the shell;.
- Add the hard-boiled eggs to the chicken stew. Remove the stew from heat.
- Serve it hot with Injera (Ethiopian flat bread) or with any kind of bread.
Nutrition Facts : Calories 593.2, Fat 47.3, SaturatedFat 25, Cholesterol 332.6, Sodium 346.1, Carbohydrate 29.6, Fiber 10.3, Sugar 7.7, Protein 18.5
DORO WAT (ETHIOPIAN CHICKEN STEW)
A savory chicken stew, great for rainy days. Serve with basmati rice.
Provided by acd
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken and lemon juice in a bowl and marinate until flavors meld, at least 15 minutes.
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Melt butter over medium heat in a pot. Add onion, ginger, and garlic to the hot butter and cook until onion is soft, 5 to 7 minutes.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 25 to 30 minutes. Keep warm.
- While rice cooks, stir paprika and berbere seasoning into the onion mixture, adjusting to taste. Add chicken to the pot and brown, 5 to 7 minutes per side. Pour in tomatoes and stir to combine. Pour in enough chicken broth to thin mixture out to stew consistency. Reduce heat and let simmer until chicken is no longer pink in the center, 20 to 30 minutes, adding hard-boiled eggs when stew has about 10 minutes of cooking time left.
- Pierce eggs using a fork to allow sauce to seep in. Continue to simmer 10 minutes more. Season with salt and pepper and serve over cooked basmati rice.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 37.8 g, Cholesterol 181.1 mg, Fat 20.4 g, Fiber 3.7 g, Protein 19.1 g, SaturatedFat 11.1 g, Sodium 1083 mg, Sugar 4.5 g
ETHIOPIAN DORO WAT (CHICKEN STEW)
From Nirmala Narine. A little different than the other doro wat's posted. This stew is spicy, so please keep that in mind if you try it.
Provided by Brenda.
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
- In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
- Add berbere and saute the mixture over low heat until it browns.
- Add chicken stock and lime juice, simmer 3-4 minutes.
- Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
- Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.
ETHIOPIAN-STYLE CHICKPEA STEW
Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. Here, the method is simplified but the stew's sweet, fragrant spice mixture, which Ethiopians call berbere, remains. If you're in a hurry, omit roasting the chickpeas and simply add them to the stew after they've been rinsed and drained(if you leave this out, you're missing out!). This recipe was inspired by a Whole Planet Foundation microcredit client who runs a chickpea roasting business. This stew is spicy, so start out with the lowest amount of cayenne. Some people have skipped the spice ingredients and just added 2-3 tsp. storebought or their own homemade berebere spice.
Provided by Sharon123
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 450°F
- Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.
- Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.
- Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.
- Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side. Squeeze a little lemon over the stew and place a dollop of yogurt on top if you like.
- Good served with rice, cous cous or pasta.
- Note:.
- You may leave the tomato sauce out and use broth instead(some people are allergic to tomatoes).
- For a twist, throw in a handful of raisins about 20 minutes before stew is done. It's a nice compliment.
DORO WAT: ETHIOPIAN CHICKEN DISH
I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.
Provided by Twin Cities
Categories World Cuisine Recipes African
Time 1h37m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
- Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
- Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.
Nutrition Facts : Calories 777.7 calories, Carbohydrate 24.2 g, Cholesterol 398.6 mg, Fat 54.3 g, Fiber 11.9 g, Protein 32.9 g, SaturatedFat 31.6 g, Sodium 2859 mg, Sugar 8.4 g
ETHIOPIAN CHICKEN AND ONION STEW
This is a spicy chicken stew with a red onion and butter sauce that's garnished with hard cooked eggs. Original recipes uses 2 cups butter but this recipe is reduced to 1 cup, and it still results in a very creamy, soft, complex sauce. While berbere, the traditional Ethiopian spice mixture is used in this dish, in this recipe it is simulated with a variety of spices.
Provided by Olha7397
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place split chicken breasts in a large bowl; add lime and water. Let stand while you prepare sauce.
- Combine allspice, ginger, pepper and garlic in a mortar and mash to a paste with a pestle or grind in a food processor fitted with the metal blade. Add cayenne, cardamom and cloves and mix again set aside.
- Heat a large, deep sauté pan or casserole over medium heat. Without using any fat, add onions and stir constantly until some moisture has been released. Cook, stirring often, until onions are soft and somewhat golden, 30 to 40 minutes. If the skillet gets too dry, add 1 to 2 tablespoons butter. This process is slow, but eventually, onions will take on a golden color.
- Add remaining butter and spice paste and stir constantly until butter melts. Keep stirring over medium heat to release flavor of seasonings, 2 to 3 minutes. Stir in 1/2 cup chicken stock and cook for 3 minutes.
- Remove chicken pieces from water, shake them dry, and push them into onion mixture. Cover and cook over medium low heat for 7 minutes. Remove cover, stir in another 1/2 cup chicken stock and cook, uncovered, until chicken is tender, about 35 minutes. Add more stock if sauce gets too dry. (It should be creamy-saucy, not thin and runny.).
- Sprinkle sauce with salt and more pepper to taste. Carefully stir in eggs, without breaking them up too much or tearing chicken off bone. Carefully spoon chicken, sauce and some egg onto heated plates. Serves 6. Good wine to serve is Cline Cellars Cotes d'Oakly (California: Contre Costa).
- Onions, Onions, Onions.
Nutrition Facts : Calories 543.9, Fat 36.7, SaturatedFat 21.2, Cholesterol 292.3, Sodium 192.2, Carbohydrate 20.5, Fiber 3.2, Sugar 7.8, Protein 34.6
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