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
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 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
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
More about "chicken stew ethiopian style recipes"
ETHIOPIAN-SPICED CHICKEN STEW RECIPE | EATINGWELL
From eatingwell.com
4.2/5 (10)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.
DORO WAT - ETHIOPIAN CHICKEN STEW - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
5/5 (8)Category MainCuisine African, EthiopianCalories 512 per serving
- Clean the chicken very well and soak it in water and vinegar. Rinse and drain when ready to use.
- Add the onions to a pot over low to medium heat. The onions will sweat and create the water they will simmer in. Continue to stir the onions to prevent burning until they change color (light pink color). About 30 to 40 minutes. When they are done, the water will evaporate, and the onions will begin to stick to the bottom of the pot.
BEST ETHIOPIAN CHICKEN STEW (DORO WAT) RECIPE - HOW TO …
From 177milkstreet.com
Servings 4-6Total Time 1 hr 10 minsCategory Mains
ETHIOPIAN CHICKEN STEW (DORO WAT) : RECIPES - COOKING …
From cookingchanneltv.com
ETHIOPIAN DORO WAT CHICKEN STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE DORO WOT (ETHIOPIAN CHICKEN STEW) - LINSFOOD
From linsfood.com
ETHIOPIAN PEANUT AND CHICKEN STEW RECIPE
From cdkitchen.com
ETHIOPIAN CHICKEN STEW | BABAGANOSH
From babaganosh.org
ETHIOPIAN RED CHICKEN STEW (DORO WAT) RECIPE - FOOD
From sbs.com.au
ETHIOPIAN CHICKEN STEW #FOODOFTHEWORLD - MYSPICYKITCHEN
From myspicykitchen.net
ETHIOPIAN TRADITIONAL FOOD DORO WAT EASY CHICKEN STEW RECIPE
From easylifeforeveryone.com
ETHIOPIAN CHICKEN DORO WAT RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
DORO WAT (ETHIOPIAN CHICKEN STEW) - THIRTEEN: A SOCIAL ENTERPRISE
From 13socialenterprise.com
SPICY ETHIOPIAN CHICKEN STEW (DORO WAT OR SANBAT WAT)
From koshercowboy.com
SLOW COOKER ETHIOPIAN CHICKEN STEW WITH LENTILS AND SWEET POTATO
From sweetpeasandsaffron.com
ETHIOPIAN CHICKEN DORO WAT (STEW) RECIPE - EASY RECIPES
From recipegoulash.cc
BERBERE SPICED CHICKEN (DORO WAT RECIPE) - THIS HEALTHY TABLE
From thishealthytable.com
INSTANT POT ETHIOPIAN CHICKEN STEW (DORO WAT) - ZENBELLY
From zenbelly.com
DORO WAT (ETHIOPIAN CHICKEN STEW) RECIPE | YEPRECIPES
From yeprecipes.com
TEFF POLENTA WITH ETHIOPIAN CHICKEN STEW | OLDWAYS
From oldwayspt.org
ETHIOPIAN STEW RECIPES | ALLRECIPES
From allrecipes.com
ETHIOPIAN SPICY CHICKEN STEW RECIPE - HEALTHY RECIPE
From healthbenefitstimes.com
ETHIOPIAN CHICKEN STEW BY BABAGANOSH - AFRICAN VIBES
From africanvibes.com
SLOW COOKER ETHIOPIAN-SPICED CHICKEN AND BLACK LENTIL STEW RECIPE
From foodandwine.com
SEARCH RESULTS FOR "ETHIOPIAN CHICKEN STEW"
From 177milkstreet.com
TOP 42 ETHIOPIAN RECIPES CHICKEN
From hola2.heroinewarrior.com
RECIPE FOR NATIONAL ETHIOPIAN DISH: DORO WOT (SPICY CHICKEN STEW)
From touchwoodeditions.com
20 ETHIOPIAN FOOD RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
DORO WOT (ETHIOPIAN SPICY CHICKEN STEW) - CHIPA BY THE DOZEN
From chipabythedozen.com
A SIMPLE, SPICY ETHIOPIAN-INSPIRED CHICKEN STEW RECIPE | TASTE
From tastecooking.com
DORO WAT - IMMACULATE BITES
From africanbites.com
ETHIOPIAN CHICKEN STEW RECIPE BY KITTY - COOKEATSHARE
From cookeatshare.com
ETHIOPIAN CHICKEN STEW (DORO WOT) | SAVEUR
From saveur.com
BEST ETHIOPIAN CHICKEN STEW RECIPE - EASY RECIPES
From recipegoulash.cc
EASY DORO WAT, ETHIOPIAN SPICY CHICKEN RECIPE - MINISTRY OF CURRY
From ministryofcurry.com
NIGERIAN CHICKEN STEW - THE BEST! - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
DORO WAT RECIPE | ETHIOPIAN CHICKEN STEW - THE CURRY GUY
From greatcurryrecipes.net
ETHIOPIAN CHICKEN STEW RECIPE | RECIPE | ETHIOPIAN FOOD, HEALTHY ...
From pinterest.com
SPICY ETHIOPIAN CHICKEN STEW - ONE DISH RECIPES - LGCM
From lakegenevacountrymeats.com
17 TRADITIONAL ETHIOPIAN FOOD RECIPES » RECIPEFAIRY.COM
From recipefairy.com
DORO WAT - ETHIOPIAN CHICKEN STEW - SEARCHING FOR SPICE
From searchingforspice.com
DORO WAT - ETHIOPIAN CHICKEN CURRY - GLEBE KITCHEN
From glebekitchen.com
ETHIOPIAN CHICKEN STEW - FIERY FOODS & BARBECUE CENTRAL
From fieryfoodscentral.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love