Ethiopian - Doro Wat (Spicy Chicken Stew) Recipe
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 This recipe for Ethiopian - Doro Wat (Spicy Chicken Stew), by Unknown, is from Love has Many Flavors ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Unknown
Added: Friday, August 21, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ½ lb Chicken (pref boneless thighs)
1 cup Onion (diced)
1 Tbs. Garlic (minced)
2 Tbs. Lemon Juice ¼ cup Butter or Niter Kebbeh
1 tsp. Salt ¾ cup Chicken stock
1 tsp. Ginger ¼ cup Red wine (dry)
½ tsp Fenugreek ¼ cup Berbere
½ tsp cardamom 1 Tsp Paprika
¼ tsp Nutmeg 4 Eggs (hard boiled)
1 8oz can tomato sauce
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Directions: |
Directions:Marinade chicken for 1 hour in lemon juice. Then remove and pat dry. Brown the onions in a pan WITHOUT grease. Add Niter Kebbeh or butter, stock, wine, tomato sauce and all spices and mix well. Add chicken and cook for 30-40 minutes. If sauce begins to get too thick, add more water or stock. (Sauce may need to be thickened with a rue). Pierce eggs with fork and add to pan. Cook for another 15 minutes.
Note: This is the Ethiopian national dish. You can vary the amount of Berbere spice to suit your tastes. It can be VERY hot. |
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