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: 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
ETHIOPIAN DORO WAT (CHICKEN STEW)
From Nirmala Narine. A little different than the other doro wat's posted. This stew is spicy, so please keep that in mind if you try it.
Provided by Brenda.
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
- In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
- Add berbere and saute the mixture over low heat until it browns.
- Add chicken stock and lime juice, simmer 3-4 minutes.
- Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
- Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.
DORO WAT (ETHIOPIAN SPICY BRAISED CHICKEN)
Ethiopian cooking is known for its "berbere", a highly spiced hot red pepper sauce. This chicken dish makes use of this sauce. To cut fat, you may take the skin off the chicken, although this is not traditional. Bone in chicken tastes best. Serve with Recipe #455607 455607. This recipe comes from "Classic International Recipes".
Provided by breezermom
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the berbere:.
- Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.
- Set the red pepper sauce aside.
- For the chicken:.
- In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.
- Stir in the red pepper sauce, turmeric, and 1 tsp salt.
- Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat. Cover and simmer about 30 minutes.
- Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often. Skim off the fat, and serve with Ethiopian Flat Bread.
More about "doro wat ethiopian chicken dish recipes"
DORO WAT (SPICY ETHIOPIAN CHICKEN STEW) - THE DARING …
From daringgourmet.com
5/5 (53)Total Time 2 hrs 40 minsCategory Main CourseCalories 647 per serving
- Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
- Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
- Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
DORO WAT - ETHIOPIAN CHICKEN STEW - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
5/5 (9)Category MainCuisine African, EthiopianCalories 512 per serving
- Clean the chicken very well and soak it in water and vinegar. Rinse and drain when ready to use.
- Add the onions to a pot over low to medium heat. The onions will sweat and create the water they will simmer in. Continue to stir the onions to prevent burning until they change color (light pink color). About 30 to 40 minutes. When they are done, the water will evaporate, and the onions will begin to stick to the bottom of the pot.
ETHIOPIAN DORO WAT CHICKEN STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (79)Total Time 2 hrs 20 minsCategory Lunch, Dinner, EntreeCalories 616 per serving
ETHIOPIAN CHICKEN RECIPE (DORO WOT) | THE NOSHER
From myjewishlearning.com
EASY DORO WAT, ETHIOPIAN SPICY CHICKEN RECIPE - MINISTRY OF CURRY
From ministryofcurry.com
DORO WAT - SPICY ETHIOPIAN CHICKEN STEW - ONE DISH RECIPES - LGCM
From lakegenevacountrymeats.com
TOP 40 ETHIOPIAN BERBERE SAUCE RECIPE RECIPES
From hola.churchrez.org
23 BEST ETHIOPIAN FOOD RECIPES | HOWARD RECIPES
From howardrecipes.pages.dev
DORO WAT ETHIOPIAN SPICY BRAISED CHICKEN RECIPES
From sullivanrecipes.pages.dev
DORO WAT (ETHIOPIAN SPICED CHICKEN) - AFRICAN FOOD …
From afrifoodnetwork.com
DORO WOT (ETHIOPIAN NATIONAL CHICKEN DISH) : RECIPES
From cookingchanneltv.com
ETHIOPIAN CHICKEN DORO WAT RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
ETHIOPIAN CHICKEN STEW (DORO WAT) : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
DORO WAT (ETHIOPIAN CHICKEN STEW) RECIPE | RECIPES.NET
From recipes.net
DORO WAT - TRADITIONAL AND AUTHENTIC ETHIOPIAN RECIPE | 196 FLAVORS
From 196flavors.com
TOP 47 DORO WAT RECIPE RECIPES - DMAX.YOURAMYS.COM
From dmax.youramys.com
DORO WAT: ETHIOPIAN CHICKEN DISH RECIPE | ALLRECIPES
From test.element.allrecipes.com
DORO WAT RECIPE (ETHIOPIAN SPICED CHICKEN) - PINCH SPICE MARKET
From pinchspicemarket.com
DORO WAT: ETHIOPIAN CHICKEN DISH RECIPE - YOUTUBE
DORO WAT | ETHIOPIAN CHICKEN, ETHIOPIAN RECIPES - SPICESINC.COM
From spicesinc.com
TOP 45 RECIPES USING BERBERE SEASONING - HOLA.CHURCHREZ.ORG
From hola.churchrez.org
ETHIOPIAN CHICKEN DORO WAT RECIPE - FOOD REPUBLIC
From foodrepublic.com
You'll also love