Big Mama's Chicken and Poultry Recipes - Doro Wat (Ethiopian Chicken Stew)

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Doro Wat

Ethipian Chicken Stew

This spicy dish is a mainstay of the Ethipian dinner table.

Ingredients

Niter Kebbeh: (spiced butter)

8 tablespoons (1 stick) unsalted butter
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon grated fresh ginger
4 whole cloves

Berbere:

1 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon peppercorns
1 cup paprika, preferabley sweet Hungarian
2 tablespoons salt
3 tablespoons crushed hot red pepper flakes
1 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/2 cup dry red wine
1/4 cup water
2 tablespoons minced onion
3 garlic cloves, minced
Olive Oil

Doro Wat:

1 (3 1/2-pound) chicken, cut into 8 pieces
3 tablespoons fresh lemon juice
1 teaspoon salt
1/4 cup niter kebbeh (see above)
2 medium onions, chopped
2 garlic cloves, monced
1/2 cup berbere
1/2 cup dry red wine
1/2 cup water
2 tablespoons tomato paste
4 hard boiled eggs

Directions:

How to make the niter kebbeh: In a small saucepan, bring the butter, omion, garlic, ginger, and cloves to a full boil over medium heat. Reduce the heat to the very low and cook for 30 minutes. Strain the clear yellow top portion of butter into a small bowl through a sieve lined with squeezed out rinsed cheesecloth, leaving the white solids in the bottom of the saucepan. Press on the solids, then discard. Cover and refrigerate the spiced butter until firm at least 2 hours.
How to Make the Berbere: Toast the fenugreek, coriander, cumin and peppercorns together in a medium skillet over medium heat, stirring constantly until fragrant, about 1 minute. Transfer to a plate and cool completely. Crush the spices coarsely within a mortar and pestle or a spice grinder.
In the same skillet over medium heat, combine the paprika, salt, red pepper flakes, ginger, cardamom, nutmeg, and cinnamon. Toast, stirring constantly until fragrant, about 1 minute. Transfer to the container of a blender.
Add the crushed spice, wine, water, onion and garlic to the blender. Process the mixture until completely smooth. Return it to the skillet and cook ober low heat, stirring constantly, until the excess liqauid has evaporated and the mixture forms a mosit paste, abouit 3 minutes. Transfer the berbere to a small bow, and cover the top with a thin film of olive oil. Cover tightly with plastic wrap and refrigerate until ready to use.

How to Make the dora wat: Combine the chicken, lemon juice and salt in a large mixing bow. Cover, and refrigerate for at least 2 hours or up to 8 hours.

Heat the niter kebbeb in a 5 quart Dutch oven. Pat the chicken dry with a paper towels. In batches, add the chicken pieces and cook over medium-high heat, turning often, until browned on all sides, about 8 minutes per bartch. Transfer the chicken to a plate and set aside.

Add the onions to the Dutch oven and cook, stirring often, until lightly browned, about 5 minutes. Add the garlic and cook for 1 minute. Stir in berbere, wine, water, and tomato paste. Return the chicke to the Dutch oven and bring to a simmer. REduce the heat to low, cover and simmer until the chicken shows no sign of pink when prodded with the tip of a sharp knife, about 45 minutes. During the last 10 minutes of cooking, add the hard-boiled eggs and stir to cover with the sauce. Serve immediately.