Spicy Ethiopian Chicken Recipes

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DORO WAT: ETHIOPIAN CHICKEN DISH



Doro Wat: Ethiopian Chicken Dish image

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

1 cup butter, divided
1 onion, chopped
2 ½ cups water, divided
1 (6 ounce) can tomato paste
¾ cup berbere seasoning
1 teaspoon chopped garlic
½ teaspoon ground ginger
4 skinless, boneless chicken breasts, cubed
⅓ cup sweet white wine
½ teaspoon ground cardamom
½ teaspoon freshly ground black pepper
4 hard-boiled eggs

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 SPICY BRAISED CHICKEN)



Doro Wat (Ethiopian Spicy Braised Chicken) image

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

1 (8 ounce) can tomato sauce
1/4 cup paprika
1/4 cup dry red wine
1 tablespoon gingerroot, grated (may substitute 1 tsp ground ginger)
1 -2 teaspoon ground red pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 medium onions, chopped
3 garlic cloves, minced
2 tablespoons cooking oil
1/2 teaspoon ground turmeric
1 teaspoon salt
1 broiler-fryer chicken, cut up (2 1/2 to 3 pounds)
1/4 cup dry red wine
ethiopian flat bread

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.

SPICY ETHIOPIAN CHICKEN



Spicy Ethiopian Chicken image

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

1 tablespoon cajun seasoning
1/2 teaspoon ground cardamom
1/8 teaspoon ground allspice
2 boneless skinless chicken breast halves
3 tablespoons butter
1 cup chopped onion
1 tablespoon minced peeled fresh ginger
1 cup water

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.

SPICY ETHIOPIAN CHICKEN



Spicy Ethiopian Chicken image

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

3-4 lb chicken, dark meat
2 Tbsp ghee
2 Tbsp paprika
1-2 tsp cayenne (or to taste)
1/2 tsp salt
2 tsp garlic powder
1 tsp ground ginger
1 tsp ground cumin
1 tsp onion powder
1 tsp black pepper
1 tsp fenugreek
1/2 tsp cardamom
1/4 tsp ground cloves
lemons or limes for serving

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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  • Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
  • Heat 2 tablespoons of olive along in a Dutch oven. Add the onions and sauté, covered, over low heat for 45 minutes, stirring occasionally.
  • Add the garlic, ginger, and 1 tablespoon oil and continue to sauté, covered, for another 20 minutes, stirring occasionally.
  • Add the Berbere and the 2 remaining tablespoons of oil and sauté, covered, over low heat for another 30 minutes, stirring occasionally.
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  • In a slow cooker, combine the lentils with the crushed tomatoes and chicken broth. Add the chicken and set over high heat.
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  • Ethiopian Shiro Wat. Wat is the Ethiopian term for any kind of stew or soup. Wats come in all different varieties, from meaty to vegetarian, and can be enjoyed any time of day.
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  • Doro Wat. This spicy chicken stew isn’t just ridiculously tasty, and it’s also Paleo – meaning it’s gluten and grain-free. This recipe proves that comfort food doesn’t have to involve carbs.
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  • Set a large nonstick skillet over medium heat. Add the chopped onions, garlic, and ginger. Pan-fry for 3-5 minutes to soften. (In classic "wat" recipes, the onions are cooked without fat, so they break down and thicken the stew base. The butter is added later.)
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Top Asked Questions

How to make Ethiopian chicken stew with spices?
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.
What's the best way to cook Ethiopian chicken?
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.
How to make Ethiopian chicken doro wat at home?
Making Ethiopian Recipes – Doro Wat 1 Add the chopped onions, garlic, and ginger to a large non-stick skillet over medium heat and pan-fry it for 3 to 5 minutes to soften the ingredients. ... 2 Grab your slow cooker and scoop the onion mixture into the crockpot. ... 3 Cook on Low for 6 to 8 hours or on High for 3 to 4 hours. More items...
What kind of spices are used in Ethiopian cooking?
This staple in Ethiopian cooking is a heady mix that usually includes garlic, fenugreek, allspice, red pepper, ginger, chiles, coriander, cinnamon and black pepper. If you can't find it, use a mixture of 4 tablespoons garam masala, 1 tablespoon hot paprika, 1 teaspoon ground fenugreek and 1 teaspoon salt in this recipe.

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