Doro Wat Stewed Chicken Legs With Berbere And Eggs Food

DORO WOT

Steps:

• Hard boil eggs. I use Instant Pot to hard boil the eggs but you can also hard boil them on the stovetop. Add 1 cup of water to the instant pot insert. Place eggs on the trivet and pressure cook for 5 minutes. Allow 5 minutes natural pressure release and then release the rest of the pressure and open the Instant Pot. Run cold water over the eggs or put them in an ice bath. This allows the eggs to stop overcooking. Peel and slice the eggs and keep aside
• Add lemon juice and salt to chicken, mix well and keep aside
• Set the Instant Pot on Saute (Hi) mode and heat ghee. Add onions and saute them for 5 minutes, stirring a few times. Place a lid on top to speed up the process
• Add garlic and ginger and cook for a minute. Turn the Instant Pot off and add ½ cup of water and deglaze the pot using a wooden removing all the browning or stuck bits
• Add the chicken, layer over berbere, and tomato paste. Do not mix
• Close the Instant Pot with the pressure valve to sealing and adjust the cook time to 8 minutes. Allow natural pressure release for 10 minutes and then open the Instant Pot. Mix well. The stew may look a bit watery at this point, mix gently and simply allow it to cool down for 5 minutes and the stew will continue to thicken
• Stir in hard-boiled eggs, garnish with chopped cilantro and enjoy hot

ETHIOPIAN DORO WAT (CHICKEN STEW)

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.

DORO WAT (STEWED CHICKEN LEGS WITH BERBERE AND EGGS)

Steps:

• Melt the butter in a medium saucepan set over medium heat. Add the onion, garlic, and ginger and cook, stirring occasionally, until just beginning to soften, about 5 minutes.
• Stir in the Berbere and salt and cook, stirring, until very aromatic, about 1 minute. Add the tomatoes and cook, stirring until they've reduced down and the mixture is almost dry, about 10 minutes. Add the water, increase the heat to high, and bring to a boil. Lower the heat to maintain a simmer. Season the chicken pieces all over with salt and then nestle them into the pot. Cover and cook, uncovering the pot every so often to stir, until the chicken is very tender, 45 minutes to 1 hour. Add the eggs and cook, stirring every so often, until the eggs are heated through and nicely coated with the sauce, about 10 minutes.
• Use a slotted spoon to transfer the chicken legs and eggs to a serving dish. Increase the heat to high, return the sauce to a boil, and cook until slightly reduced and thickened, about 5 minutes. Spoon the sauce over the chicken and eggs. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).
• Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.

DORO WAT (ETHIOPIAN CHICKEN STEW)

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.

DORO WAT: ETHIOPIAN CHICKEN DISH

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.

DORO WAT (CHICKEN STEWED IN RED PEPPER PASTE)

Steps:

• Rinse and dry the chicken pieces.
• Rub them with lemon juice and salt.
• Let sit at room temperature for 30 minutes.
• In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes.
• Do not let brown or burn.
• Stir in the niter kebbeh.
• Then add the garlic and spices.
• Stir well.
• Add the berbere and paprika, and saute for 3-4 minutes.
• Pour in the wine and water and bring to a boil.
• Cook briskly, uncovered, for about 5 minutes.
• Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides.
• Reduce the heat, cover, and simmer for 15 minutes.
• Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4" into the egg all over the surface.
• After the chicken has cooked, add the eggs and turn them gently in the sauce.
• Cover and cook the doro wat for 15 more minutes.
• Add pepper to taste.

DORO WAT (SPICY CHICKEN STEW)

Steps:

• Mix lemon juice with salt in a small bowl, and rub over chicken pieces. Let stand at room temperature 30 minutes.
• Heat oil in a large, heavy or non-stick skillet and add onions. Simmer over moderate heat about 5 minutes, until onions are beginning to soften.
• Stir nitir kebbeh into skillet and heat until melted. Add garlic, ginger, fenugreek, cardamom, berberé and paprika. Stir well after each addition. Cook, stirring, over low heat for about 5 minutes.
• Pour in wine and water, bring to a boil, and simmer uncovered for five more minutes, until mixture is beginning to thicken.
• Add chicken to sauce, turning to coat on all sides. Cover tightly, lower heat and simmer 15 minutes.
• Pierce holes all over the eggs with a fork, then add to the sauce. Cover and simmer another 15 minutes on low heat, until chicken is cooked through.
• Serve with injera Check my recipe or rice.