Sunday, January 6, 2013

Doro Wat (Ethiopian Chicken Stew)

This was awesome!  I used the original recipe that I had found and switched out all the spices for Berbere seasoning (it's like the National Spice of Ethiopia, a blend of LOTS of other spices that are toasted together).  It's very spicy but it's got a ton of flavors in it and so it really adds a LOT of flavor to the stew!
Oh, and I'm sure the wine isn't really Ethiopian, so we should probably omit that, but it is really good!

Doro Wat (Ethiopian Chicken Stew)

15 oz tomato sauce
1/2 - 2 Tbsp Berbere seasoning, depending on how much heat you can stand
1/2 cup dry red wine
2 onions, diced
2 garlic cloves, minced
2 tsp olive oil
1/4 tsp ground tumeric
3 pounds chicken (I used a mix of boneless/skinless thighs and breasts), CUT INTO Bitesize pieces
1 tsp salt, optional

1.  Make the sauce first by combining tomato sauce, red wine, and Berbere.  Set aside.

2.  In a large skillet, cook onion and garlic in oil until tender but not brown.  Stir in sauce, tumeric, salt (if desired), and chicken.  Bring mixture to a boil, reduce heat, and simmer about 40-45 minutes, stirring frequently.

Serve with Injera!

No comments:

Post a Comment