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 (STEWED CHICKEN LEGS WITH BERBERE AND EGGS)
This stew is a testament to the benefit of having berbere in your cupboard-It takes a simple braised chicken that you can make any night of the week from basic to really special. Berbere is the spice mix of Ethiopia and Eritrea. It's centered on dried chiles and spices like fenugreek and coriander seeds. It's at once spicy and a tiny bit sweet and full of layers. Berbere differs from region to region, family to family, even neighbor to neighbor. Serve this dish with cooked rice or flatbread.
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Melt the butter in a medium saucepan set over medium heat. Add the onion, garlic, and ginger and cook, stirring occasionally, until just beginning to soften, about 5 minutes.
- Stir in the Berbere and salt and cook, stirring, until very aromatic, about 1 minute. Add the tomatoes and cook, stirring until they've reduced down and the mixture is almost dry, about 10 minutes. Add the water, increase the heat to high, and bring to a boil. Lower the heat to maintain a simmer. Season the chicken pieces all over with salt and then nestle them into the pot. Cover and cook, uncovering the pot every so often to stir, until the chicken is very tender, 45 minutes to 1 hour. Add the eggs and cook, stirring every so often, until the eggs are heated through and nicely coated with the sauce, about 10 minutes.
- Use a slotted spoon to transfer the chicken legs and eggs to a serving dish. Increase the heat to high, return the sauce to a boil, and cook until slightly reduced and thickened, about 5 minutes. Spoon the sauce over the chicken and eggs. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).
- Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.
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
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