Anniez Ethiopian Doro Wat ChickenFrom ebonyeyedenigma 9 years ago
- 2-1/2 Lbs. skinless boneless thighs chicken, each thigh cut into 4 pieces shopping list
- 2 tablespoons fresh lemon juice shopping list
- 2 teaspoons salt shopping list
- 2 onions, finely chopped shopping list
- 1/4 cup niter kebbeh (clarified butter, ghee, Butter or oil can be subsituted) shopping list
- 3 cloves garlic, minced shopping list
- 1 Tablepoon finely chopped ginger root shopping list
- 1 Tablespoon ground fenugreek shopping list
- 1 Tablespoon ground cardamom shopping list
- 1 teaspoon ground nutmeg shopping list
- 1/4 cup Berbere spice Mix (See Below) shopping list
- 2 tablespoons paprika shopping list
- 1/4 cup dry red wine shopping list
- 1 15Oz can tomato sauce shopping list
- 3/4 cup water shopping list
- 4- 6 hard-boiled eggs shopping list
- Freshly ground black pepper, to taste shopping list
- Anniez Berbere spice Mix shopping list
- 3 tablespoons sweet paprika (can use hot) shopping list
- 5 teaspoons red pepper flakes or crumbled dried red peppers shopping list
- 1 Tablespoon sea salt shopping list
- 1 Tablespoon cayenne pepper shopping list
- 2 teaspoons cumin powder shopping list
- 2 teaspoons ground clove powder shopping list
- 1 teaspoon cardamom powder shopping list
- 1 teaspoon fenugreek seed (or powder) shopping list
- 1 teaspoon coriander powder shopping list
- 1 teaspoon black pepper shopping list
- 1 teaspoon turmeric shopping list
- 1/2 teaspoon ground allspice powder shopping list
- 1/2 teaspoon cinnamon shopping list
- 1/2 teaspoon nutmeg shopping list
- 1/2 teaspoon garlic powder shopping list
- 1/2 teaspoon ground ginger shopping list
How to make it
- Rinse and dry the chicken pieces. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes.
- ~While chicken is sitting make the Berbere Spice Mix~
- Anniez Berbere Spice Mix
- 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.
- In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Do not let brown or burn.
- Stir in the niter kebbeh. Then add the garlic and spices. Stir well.
- Add the berbere and paprika, and saute for 3-4 minutes.
- Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.
- Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides.
- Reduce the heat, cover, and simmer for 25 minutes.
- Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4" into the egg all over the surface.
- After the chicken has cooked, add the eggs and turn them gently in the sauce.
- 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.
- Add pepper to taste, if needed.
The Cookebonyeyedenigma Seattle, WA
The Rating11 people
An Ethiopian woman who worked for me, made a wonderful meal for our office. This was one of the dishes she made. I loved it but had no idea how to make it. Thanks for the recipe.ruskingirl in Harrison Twp loved it
Fantastic!jenniferbyrdez in kenner loved it
I love ethnic cuisine and this one sounds fantastic! Thanks!danadooley in Singapore loved it
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