Doro Wot, Spicy Ethiopian Chicken Stew

This is the chicken dish I made with the Ethiopian spice blend berbere. It is to live for delicious.

First I gathered together all the goodies I'd need. Chicken, berbere, garlic, ginger, onion and eggs.

Let's bring Ethiopia into our kitchens.

First caramelize onions in butter, that will take about 25 minutes, then add fresh ginger and garlic

Add the berbere, water and chicken. I took the skin off the chicken later. I am guilty of sometimes skimming recipes, and I missed the part about using skinless chicken. Cover and simmer.

Uncover, crank up the heat to thicken sauce and add boiled eggs to heat them up.

Delicious. This is a dish that you will develop a craving for. The spices are a beautiful blending and linger a while on the palate. It is traditionally served with injera, an Ethiopian bread.

I haven't made the spiced butter yet so I used unsalted butter.

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Ethiopian Spicy Chicken Stew Doro Wot

ethnic, poultry

4 tablespoons unsalted butter
2 large yellow onions; roughly chopped
1 tablespoon garlic; chopped
1 tablespoon fresh ginger root peeled; finely chopped
1 1/2 tablespoons berbere spice mix
4  chicken legs, skinned and divided; into drumsticks and thigh
4  whole hard boiled eggs
  injera Ethiopian flat bread

Heat butter in a large straight-sided skillet over medium-low heat.
Add onions and cook, stirring occasionally, until deeply caramelized
about 25 minutes. Add garlic and ginger and cook, stirring, until
softened, 6-8 minutes. Add berbere and 2 cups water; stir well.
Season the chicken all over with salt; nestle the pieces in the
skillet.
Reduce heat to low and simmer, covered, turning occasionally, until
chicken is cooked through, about 40 minutes.
Uncover skillet and raise heat to medium-high; simmer to reduce liquid
until it has a thick, gravy-like consistency, about 5 minutes. Add
eggs; stir to warm through. Taste and season with more berbere and
salt if necessary. Serve hot with the injera.

Ethiopian Spiced Butter Nit'r Qibe

ethnic, spices

2 sticks unsalted butter
1/4 teaspoon ground black cardamom seeds
1/4 teaspoon fenugreek powder
1/4 teaspoon ground nigella seeds

Heat the butter in a small saucepan over medium-low heat, skimming the
foam off the surface. Once the butter has begun to simmer gently,
continue removing the foam until the butter is completely clear, about
30 minutes.
Strain the butter through a fine sieve set over a bowl, leaving behind
the milk solids at the bottom of the pan.
Stir in the spices and mix well to combine. Cool and transfer to an
airtight container; store in the refrigerator for up to 3 months.
Yield: 3/4 cup

Contributor:  Saveur Mag Issue 110

Ethiopian Spice Mix Berbere

spices

2 teaspoon coriander seeds
1 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
1/4 teaspoon whole allspice
6  white cardamom pods
4 whole cloves
1/2 cup dried onion flakes
5  dried chiles arbol; stemmed and seeded
and broken into small pieces
3 tablespoons paprika
2 teaspoons kosher salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

In a small skillet combine the coriander seeds, fenugreek seeds,
peppercorns, allspice, cardamom pods and the cloves. Swirl skillet
constantly until fragrant, about 4 minutes. Let cool slightly;
transfer to a spice grinder along with the dried onion flakes and
grind until fine.
Add the chiles de arbol and grind with the other spices until fine.
Transfer the mixture to a bowl and stir in the rest of the spices.
Store in an airtight container for up to 6 mos.

Contributor:  Saveur Magazine Issue 110

Yield: 4 cups

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