Doro Wat: Ethiopian Chicken Dish

Ethiopian food is delicious but it is difficult to find 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,  but there are many delicious options.

Cooking time:1hr 27minutes

Serves:4

Calories:777.7kcal

Ingredients

How To Prepare

  1. 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.

  2. Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
  3. Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

    Notes

    Berbere is very spicy, so if you are sensitive, reduce the amount in the recipe.

    If you are unable to find berbere, I have a recipe that comes close: Berbere (Ethiopian Spice). However, it seems there are many possible variations.

    You can substitute any other type of meat for the chicken breast, if desired.

    Doro Wat: Ethiopian Chicken Dish

 

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Doro Wat: Ethiopian Chicken Dish