DORO WAT (ETHIOPIAN CHICKEN STEW)
A savory chicken stew, great for rainy days. Serve with basmati rice.
Provided by acd
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken and lemon juice in a bowl and marinate until flavors meld, at least 15 minutes.
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Melt butter over medium heat in a pot. Add onion, ginger, and garlic to the hot butter and cook until onion is soft, 5 to 7 minutes.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 25 to 30 minutes. Keep warm.
- While rice cooks, stir paprika and berbere seasoning into the onion mixture, adjusting to taste. Add chicken to the pot and brown, 5 to 7 minutes per side. Pour in tomatoes and stir to combine. Pour in enough chicken broth to thin mixture out to stew consistency. Reduce heat and let simmer until chicken is no longer pink in the center, 20 to 30 minutes, adding hard-boiled eggs when stew has about 10 minutes of cooking time left.
- Pierce eggs using a fork to allow sauce to seep in. Continue to simmer 10 minutes more. Season with salt and pepper and serve over cooked basmati rice.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 37.8 g, Cholesterol 181.1 mg, Fat 20.4 g, Fiber 3.7 g, Protein 19.1 g, SaturatedFat 11.1 g, Sodium 1083 mg, Sugar 4.5 g
DORO WAT (ETHIOPIAN SPICED CHICKEN)
The national dish of Ethiopia, this spicy chicken stew is simply outstanding!
Provided by Kimberly Killebrew
Categories Main Course
Time 2h40m
Number Of Ingredients 15
Steps:
- 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.
- Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
- Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.
Nutrition Facts : Calories 647 kcal, Carbohydrate 11 g, Protein 43 g, Fat 53 g, SaturatedFat 18 g, Cholesterol 376 mg, Sodium 885 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
ETHIOPIAN CHICKEN AND ONION STEW
This is a spicy chicken stew with a red onion and butter sauce that's garnished with hard cooked eggs. Original recipes uses 2 cups butter but this recipe is reduced to 1 cup, and it still results in a very creamy, soft, complex sauce. While berbere, the traditional Ethiopian spice mixture is used in this dish, in this recipe it is simulated with a variety of spices.
Provided by Olha7397
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place split chicken breasts in a large bowl; add lime and water. Let stand while you prepare sauce.
- Combine allspice, ginger, pepper and garlic in a mortar and mash to a paste with a pestle or grind in a food processor fitted with the metal blade. Add cayenne, cardamom and cloves and mix again set aside.
- Heat a large, deep sauté pan or casserole over medium heat. Without using any fat, add onions and stir constantly until some moisture has been released. Cook, stirring often, until onions are soft and somewhat golden, 30 to 40 minutes. If the skillet gets too dry, add 1 to 2 tablespoons butter. This process is slow, but eventually, onions will take on a golden color.
- Add remaining butter and spice paste and stir constantly until butter melts. Keep stirring over medium heat to release flavor of seasonings, 2 to 3 minutes. Stir in 1/2 cup chicken stock and cook for 3 minutes.
- Remove chicken pieces from water, shake them dry, and push them into onion mixture. Cover and cook over medium low heat for 7 minutes. Remove cover, stir in another 1/2 cup chicken stock and cook, uncovered, until chicken is tender, about 35 minutes. Add more stock if sauce gets too dry. (It should be creamy-saucy, not thin and runny.).
- Sprinkle sauce with salt and more pepper to taste. Carefully stir in eggs, without breaking them up too much or tearing chicken off bone. Carefully spoon chicken, sauce and some egg onto heated plates. Serves 6. Good wine to serve is Cline Cellars Cotes d'Oakly (California: Contre Costa).
- Onions, Onions, Onions.
Nutrition Facts : Calories 543.9, Fat 36.7, SaturatedFat 21.2, Cholesterol 292.3, Sodium 192.2, Carbohydrate 20.5, Fiber 3.2, Sugar 7.8, Protein 34.6
ETHIOPIAN SPICY CHICKEN STEW
Make and share this Ethiopian Spicy Chicken Stew recipe from Food.com.
Provided by yewoinfamilycooking
Categories Poultry
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Remove skin, fat and trim the end bones from the chicken pieces; wash the pieces three times in cold water with piece of lemon/lime; soak in fresh cold water with fresh sliced pieces of limes/lemons and a pinch of salt (10 minutes).
- In medium pot cook the onion using two cups of water by adding one tablespoon each time until the onion is golden brown and soft (20-25 minutes).
- Add one cup of water to the cooked onion, bebere(red chili powder), garlic, black cumin, red wine, and stir it well for 10 minutes; add the purified butter and mix it very well (10 minutes);.
- Remove lime/lemon and rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece (to marinate the chicken pieces); add the pieces to the stew (10 minutes);.
- Add three cups of water; cover the lid and stir the stew more often. After 15 minutes add the rest of the spices - false cardamom, black pepper and salt; mix them well. Cook it for another 30 minutes. Remove from heat.
- Meanwhile, boil the eggs for 15 minutes; Remove the shell;.
- Add the hard-boiled eggs to the chicken stew. Remove the stew from heat.
- Serve it hot with Injera (Ethiopian flat bread) or with any kind of bread.
Nutrition Facts : Calories 593.2, Fat 47.3, SaturatedFat 25, Cholesterol 332.6, Sodium 346.1, Carbohydrate 29.6, Fiber 10.3, Sugar 7.7, Protein 18.5
DORO WOT
Steps:
- Hard boil eggs. I use Instant Pot to hard boil the eggs but you can also hard boil them on the stovetop. Add 1 cup of water to the instant pot insert. Place eggs on the trivet and pressure cook for 5 minutes. Allow 5 minutes natural pressure release and then release the rest of the pressure and open the Instant Pot. Run cold water over the eggs or put them in an ice bath. This allows the eggs to stop overcooking. Peel and slice the eggs and keep aside
- Add lemon juice and salt to chicken, mix well and keep aside
- Set the Instant Pot on Saute (Hi) mode and heat ghee. Add onions and saute them for 5 minutes, stirring a few times. Place a lid on top to speed up the process
- Add garlic and ginger and cook for a minute. Turn the Instant Pot off and add ½ cup of water and deglaze the pot using a wooden removing all the browning or stuck bits
- Add the chicken, layer over berbere, and tomato paste. Do not mix
- Close the Instant Pot with the pressure valve to sealing and adjust the cook time to 8 minutes. Allow natural pressure release for 10 minutes and then open the Instant Pot. Mix well. The stew may look a bit watery at this point, mix gently and simply allow it to cool down for 5 minutes and the stew will continue to thicken
- Stir in hard-boiled eggs, garnish with chopped cilantro and enjoy hot
Nutrition Facts : Calories 399 kcal, Carbohydrate 16 g, Protein 32 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 324 mg, Sodium 1439 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
ETHIOPIAN DORO WAT
Steps:
- Gather the ingredients.
- Marinate the chicken pieces in the lemon juice. Refrigerate, covered, while you cook the onions.
- Heat 2 tablespoons of the oil or butter in a large Dutch oven, or other heavy-duty pot over medium-low heat, add the onions and cook gently for an hour until reduced into a sweet paste. Stir occasionally to prevent burning.
- Add the remaining 4 tablespoons oil or butter. Add the berbere spice, followed by the ginger and garlic and fry until fragrant. More berbere spice can be added depending on how much heat is desired.
- Add the chicken pieces to the pot along with the stock and 1 teaspoon salt. Simmer on low heat for 40 minutes until the chicken is cooked. Halfway through, sprinkle the garam masala over the wat and continue cooking, stirring occasionally.
- Add the boiled eggs to the wat and stir to coat completely. Adjust the seasoning with salt, if desired. Serve the doro wat on top of injera to enjoy it the traditional way. Alternatively, this can be enjoyed with Indian flatbread or rice.
Nutrition Facts : Calories 616 kcal, Carbohydrate 20 g, Cholesterol 382 mg, Fiber 3 g, Protein 46 g, SaturatedFat 9 g, Sodium 692 mg, Sugar 8 g, Fat 41 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
ETHIOPIAN SPICY CHICKEN STEW
Steps:
- 1. Remove skin, fat and trim the end bones from the chicken pieces; wash the pieces three times in cold water with piece of lemon/lime; soak in fresh cold water with fresh sliced pieces of limes/lemons and a pinch of salt (10 minutes). 2. In medium pot cook the onion using two cups of water by adding one tablespoon each time until the onion is golden brown and soft (20-25 minutes). 3. Add one cup of water to the cooked onion, bebere(red chili powder), garlic, black cumin, red wine, and stir it well for 10 minutes; add the purified butter and mix it very well (10 minutes);. 4. Remove lime/lemon and rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece (to marinate the chicken pieces); add the pieces to the stew (10 minutes);. 5. Add three cups of water; cover the lid and stir the stew more often. After 15 minutes add the rest of the spices - false cardamom, black pepper and salt; mix them well. Cook it for another 30 minutes. Remove from heat. 6. Meanwhile, boil the eggs for 15 minutes; Remove the shell;. 7. Add the hard-boiled eggs to the chicken stew. Remove the stew from heat. 8. Serve it hot with Injera (Ethiopian flat bread) or with any kind of bread.
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- Put the onions in a large skillet over medium heat. Cook, stirring constantly, until water evaporates, about 10 minutes, taking care not to burn them. You may need to reduce the heat as the onions dry out. Add spiced butter and simmer on low for about 5 minutes. Add ginger, garlic, tomato paste, and berbere. Simmer for 10 to 15 minutes, adding enough wine to make it a thick sauce.
- In a medium skillet brown chicken drumsticks with 2 teaspoons of vegetable oil. Add chicken to the sauce and simmer over very low heat for about 30 minutes, stirring occasionally, until the liquid is reduced and the sauce is very thick, occasionally spooning the sauce over the chicken.
BERBERE SPICED CHICKEN (DORO WAT RECIPE) - THIS …
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- Cut the chicken thighs into 1-inch cubes. Toss the chicken with the salt and lemon juice in a bowl. Set aside.
- Add butter to a large skillet or dutch oven over medium-high heat. Cook the onions for 10 minutes or until they are golden brown.
SPICY CHICKEN STEW RECIPE | MYRECIPES
From myrecipes.com
5/5 (85)Total Time 4 hrs 15 minsServings 6
- Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.
- Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Mix tortilla strips into stew. Serve warm.
SLOW COOKER ETHIOPIAN-SPICED CHICKEN AND BLACK LENTIL …
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5/5 (4)Category Meat & Poultry Recipes, Chicken RecipesServings 4Total Time 2 hrs 50 mins
- In a slow cooker, combine the lentils with the crushed tomatoes and chicken broth. Add the chicken and set over high heat.
- Heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, garlic, ginger, and salt and cook until softened and lightly browned, about 4 minutes. Add the berbere spice and paprika and cook, stirring, until fragrant, about 2 minutes. Add the wine to deglaze the spiced onion mixture from the bottom of the pan, cook for 2 minutes and transfer to the slow cooker. Season the stew generously with salt and black pepper. Cover and cook on high for 2 1/2 hours or on low for 5 hours, until the chicken is cooked through and tender.
- Transfer the chicken and lentils into bowls and serve with a dollop of Greek yogurt and chopped cilantro.
ETHIOPIAN CHICKEN STEW | BABAGANOSH
From babaganosh.org
- Melt the butter in a large soup pot or skillet with high sides (or heat olive oil if using olive oil). Add the diced onion and grated ginger and stir fry for 5 minutes. Add the chicken, diced potato, and berbere seasoning, stir to coat. Add the chicken broth, bring to a boil, then reduce heat and simmer without a cover for about 40 minutes, or until the sauce has reduced.
- Add the diced bell pepper, stir, and continue to cook for about 5 minutes. Add in the baby spinach, stir, and remove from heat.
- Garnish with chopped cilantro leaves and serve over rice, amaranth, quinoa, or bulgur, or with pieces of fresh injera.
DORO WAT - ETHIOPIAN CHICKEN STEW - CHEF LOLAS KITCHEN
From cheflolaskitchen.com
- 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.
SPICY ETHIOPIAN RED LENTIL STEW RECIPE | MYRECIPES
From myrecipes.com
- Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
- Rinse lentils until cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro; serve over rice.
20 ETHIOPIAN FOOD RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
- Injera. Injera is a sourdough flatbread that’s part food, part eating utensil. Served with almost any main, injera is traditionally used as a spoon to scoop up meat and veggies.
- Beef Tibs. You’ll need a well-stocked spice cabinet for this piquant beef. Beef sirloin is diced and pan-fried in an aromatic spice paste, made with cardamom, fenugreek, and clove.
- Ethiopian Shiro Wat. Wat is the Ethiopian term for any kind of stew or soup. Wats come in all different varieties, from meaty to vegetarian, and can be enjoyed any time of day.
- Misir Wat (Ethiopian Spiced Red Lentils) Nobody does lentils like Ethiopia. An inexpensive staple, they’re widely used in many African countries where they’re cooked with vibrant spices and fresh veggies.
- Kik Alicha (Split Pea Stew) Made with just six ingredients, this recipe is a great choice for mid-week meals. It’s best enjoyed on a frosty night when you need something quick, healthy, and comforting.
- Berbere. If you’re making Ethiopian food a regular in your recipe rotation, you’ll need a lot of berbere. This traditional spice mix is one of the all-time classics of Ethiopian cuisine.
- Gomen (Ethiopian Collard Greens) Quick and tasty, this Ethiopian side is sure to become a family favorite. Even the kids will enjoy this vibrant blend of lightly spiced, leafy greens.
- Atakilt Wat. Atakilt wat is a vegetable-based side dish that’s perfect for big brunches or vegetarian dinners. It’s a filling mix of potatoes, carrots, and cabbage, slow-cooked in butter and spices.
- Chechebsa. Hard to pronounce but easy to eat, chechebsa is a classic breakfast food in Ethiopia. Also known as kita fir fir, it starts with a basic batter that’s then pan-fried until crispy.
- Doro Wat. This spicy chicken stew isn’t just ridiculously tasty, and it’s also Paleo – meaning it’s gluten and grain-free. This recipe proves that comfort food doesn’t have to involve carbs.
ETHIOPIAN CHICKEN DORO WAT RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
- Set a large nonstick skillet over medium heat. Add the chopped onions, garlic, and ginger. Pan-fry for 3-5 minutes to soften. (In classic "wat" recipes, the onions are cooked without fat, so they break down and thicken the stew base. The butter is added later.)
- Set out a large 6-8 quart slow cooker. Scoop the onion mixture into the crock. Place all the remaining ingredients, excluding the lime juice, in a slow cooker and cover. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Once the chicken is fork-tender, pull the pieces out of the slow cooker with tongs and place on a cutting board. Use forks to shred the chicken to bite-sized pieces. Place back into the wine sauce. Then stir in the lime juice and keep warm until ready to serve.
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- Wash lentils in cold water in a medium bowl until the water runs clear; drain and spread in an even layer in a 5- to 6-quart slow cooker. Place chicken on top of the lentils.
- Heat butter and oil in a large skillet over medium-high heat. When the butter has melted, add onions and cook, stirring often, until soft and translucent, 4 to 6 minutes. Add garlic and ginger and cook, stirring often, until fragrant, 1 to 2 minutes. Add berbere and cook, stirring, until very fragrant, 2 to 4 minutes. Stir in wine, scraping the onion mixture from the bottom of the pan, then stir in tomatoes with their juice.
- Cover and cook until the chicken is falling-apart tender, 5 hours on High or 7 to 8 hours on Low. Stir the stew to combine.
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- Dry-fry onion in a non-stick frying pan for about 15 minutes or until softened and just turning brown, stirring often. Add a little water if the onion starts sticking to the pan. Add 2 tbsp. oil and when hot, stir in the garlic, ginger, Berbere and
- an extra teaspoon of turmeric and cook for about a minute, then add tomatoes. Cover and cook for 15 minutes or until the sauce has thickened.
- Meanwhile, heat remaining 2 tbsp. oil in another pan and fry fish until golden. When fish is cooked, add to tomato sauce and heat through. Serve with rice or couscous.
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