Anniez Ethiopian Doro Wat Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A classic spicy Ethiopian chicken dish, chicken Stewed in Red Pepper Paste. One of the best-known of all African recipes, Doro Wat (Doro Watt, Doro Wot, Doro Wet, Doro We't, Dorowat) is a spicy Ethiopian chicken dish made with Berberé (a spice mixture or spice paste) and Niter Kibbeh (or nit'ir qibe, a spicy clarified butter). Ingredients:
2-1/2 lbs. skinless boneless thighs chicken, each thigh cut into 4 pieces |
2 tablespoons fresh lemon juice |
2 teaspoons salt |
2 onions, finely chopped |
1/4 cup niter kebbeh (clarified butter, ghee, butter or oil can be subsituted) |
3 cloves garlic, minced |
1 tablepoon finely chopped ginger root |
1 tablespoon ground fenugreek |
1 tablespoon ground cardamom |
1 teaspoon ground nutmeg |
1/4 cup berbere spice mix (see below) |
2 tablespoons paprika |
1/4 cup dry red wine |
1 15oz can tomato sauce |
3/4 cup water |
4- 6 hard-boiled eggs |
freshly ground black pepper, to taste |
anniez berbere spice mix |
3 tablespoons sweet paprika (can use hot) |
5 teaspoons red pepper flakes or crumbled dried red peppers |
1 tablespoon sea salt |
1 tablespoon cayenne pepper |
2 teaspoons cumin powder |
2 teaspoons ground clove powder |
1 teaspoon cardamom powder |
1 teaspoon fenugreek seed (or powder) |
1 teaspoon coriander powder |
1 teaspoon black pepper |
1 teaspoon turmeric |
1/2 teaspoon ground allspice powder |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon garlic powder |
1/2 teaspoon ground ginger |
Directions:
1. Rinse and dry the chicken pieces. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes.
2. ~While chicken is sitting make the Berbere Spice Mix~
3. Anniez Berbere Spice Mix
4. Mix all ingredients. Place in a tightly covered container and store in a cool, dark place. This mixture can used with many combinations of legumes, rice or vegetables.
5. In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Do not let brown or burn.
6. Stir in the niter kebbeh. Then add the garlic and spices. Stir well.
7. Add the berbere and paprika, and saute for 3-4 minutes.
8. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.
9. Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides.
10. Reduce the heat, cover, and simmer for 25 minutes.
11. Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4 into the egg all over the surface.
12. After the chicken has cooked, add the eggs and turn them gently in the sauce.
13. Cover and cook the doro wat for 15 minutes more, or until the chicken is tender and the dark meat shows no resistance when pierced with the point of a small sharp knife.
14. Add pepper to taste, if needed.
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