DORO WAT (ETHIOPIAN SPICED CHICKEN)
The national dish of Ethiopia, this spicy chicken stew is simply outstanding!
Provided by Kimberly Killebrew
Categories Main Course
Time 2h40m
Number Of Ingredients 15
Steps:
- Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
- Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
- Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
- Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
- Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.
Nutrition Facts : Calories 647 kcal, Carbohydrate 11 g, Protein 43 g, Fat 53 g, SaturatedFat 18 g, Cholesterol 376 mg, Sodium 885 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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
SPICY ETHIOPIAN CHICKEN
Make and share this Spicy Ethiopian Chicken recipe from Food.com.
Provided by Ashley U
Categories Chicken
Time 27m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in small bowl.
- Sprinkle chicken on both sides.
- Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
- Add chicken and sauté until brown, about 4 minutes on each side.
- Transfer to plate.
- Melt remaining 1 tablespoon butter in same skillet.
- Add onion and sauté for 3 minutes.
- Add ginger and sauté for 1 minute.
- Return chicken to skillet.
- Add 1 cup water and bring up to a boil.
- Reduce heat to medium-low; cover and simmer until the chicken is cooked through, for about 7 minutes.
- Transfer chicken to 2 plates and cover with foil.
- Increase heat to boil and boil sauce until slightly thickened, for about 7 minutes.
- Season salt with salt and pepper.
- Spoon over chicken.
DORO WAT (ETHIOPIAN SPICY BRAISED CHICKEN)
Ethiopian cooking is known for its "berbere", a highly spiced hot red pepper sauce. This chicken dish makes use of this sauce. To cut fat, you may take the skin off the chicken, although this is not traditional. Bone in chicken tastes best. Serve with Recipe #455607 455607. This recipe comes from "Classic International Recipes".
Provided by breezermom
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the berbere:.
- Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.
- Set the red pepper sauce aside.
- For the chicken:.
- In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.
- Stir in the red pepper sauce, turmeric, and 1 tsp salt.
- Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat. Cover and simmer about 30 minutes.
- Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often. Skim off the fat, and serve with Ethiopian Flat Bread.
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 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
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
SPICY ETHIOPIAN CHICKEN
This spicy Ethiopian chicken dish is tender and can be eaten with injera bread or rice. You control the amount of spice - the more spice, the spicier the chicken. : )
Provided by Daily Inspiration S
Categories Chicken
Time 2h10m
Number Of Ingredients 14
Steps:
- 1. Season meat with ghee or oil, then sprinkle with salt.
- 2. Combine spices together in a bowl. Mix half of the spice mixture with chicken in a large bowl. Once thoroughly coated, arrange the chicken in a casserole dish lined with foil (enough to make a package).
- 3. Sprinkle more of the spice over the chicken to your liking. The more spice - the spicier the chicken. Fold foil over the chicken to seal it up.
- 4. Preheat oven to 325 degrees. Chicken will cook for an hour and a half, then open up the foil packet and continue cooking uncovered approximately 30-45 minutes longer.
- 5. Arrange the chicken on a tray and spoon sauce over it. Serve with injera or rice. Use the lemon or lime wedges to squeeze over the chicken just before you serve it.
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ETHIOPIAN-SPICED CHICKEN STEW RECIPE - EATINGWELL
From eatingwell.com
5/5 (9)Total Time 5 hrsCategory Healthy Chicken RecipesCalories 430 per serving
- Wash lentils in cold water in a medium bowl until the water runs clear; drain and spread in an even layer in a 5- to 6-quart slow cooker. Place chicken on top of the lentils.
- Heat butter and oil in a large skillet over medium-high heat. When the butter has melted, add onions and cook, stirring often, until soft and translucent, 4 to 6 minutes. Add garlic and ginger and cook, stirring often, until fragrant, 1 to 2 minutes. Add berbere and cook, stirring, until very fragrant, 2 to 4 minutes. Stir in wine, scraping the onion mixture from the bottom of the pan, then stir in tomatoes with their juice.
- Cover and cook until the chicken is falling-apart tender, 5 hours on High or 7 to 8 hours on Low. Stir the stew to combine.
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