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 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
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
DORO WAT (ETHIOPIAN-STYLE SPICY CHICKEN)
Doro wat is a popular chicken dish in Ethiopia, and for Ethiopian Jews like Meskerem Gebreyohannes, it is also a fine centerpiece for a holiday like Hanukkah. Mrs. Gebreyohannes makes her doro wat with a Berbere spice mix imported from Ethiopia, but for this recipe, it is not needed, as the spices are listed individually. Doro wat is easy to make and can be prepared ahead of time. You can lower the heat by ratcheting up the sweet paprika, rather than the cayenne.
Provided by Joan Nathan
Categories dinner, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 350 degrees and rub the chicken with the lemon juice and vinegar.
- Put the chicken in a rimmed baking sheet and bake, discarding the juices after 20 minutes, then draining again after 10 more minutes. Remove meat from oven and set aside.
- As the chicken cooks, put the onions, ginger and garlic in a food processor with a steel blade and finely chop until almost ground, leaving a bit of texture.
- Heat oil in a deep skillet over medium heat. Add the onion mixture and simmer, stirring frequently, about 20 minutes or until the onions have turned golden. Then stir in 1 tablespoon of the chile powder, the sweet paprika, ginger, coriander, cardamom, thyme, fenugreek, salt and pepper.
- Cook for a few minutes, taste the sauce, and if you prefer more bite, add more chile. Add the chicken and simmer, covered, for about 15 more minutes, adding as much as a cup of water to reach the consistency of a thick sauce. Add more salt and pepper, if desired.
- Serve with injera, pita, naan or rice and, if you wish, hard-boiled eggs.
Nutrition Facts : @context http, Calories 523, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 25 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 5 grams, Sodium 573 milligrams, Sugar 5 grams, TransFat 0 grams
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.
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