Ethiopian Spicy Chicken Stew Recipes

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DORO WAT (ETHIOPIAN CHICKEN STEW)



Doro Wat (Ethiopian Chicken Stew) image

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

3 skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
1 cup lemon juice
4 eggs
1 stick butter
1 medium yellow onion, chopped
1 tablespoon diced fresh ginger
2 teaspoons diced garlic
2 cups water
1 cup basmati rice
8 teaspoons paprika
8 teaspoons berbere spice blend, or to taste
1 (14.5 ounce) can diced fire-roasted tomatoes, or more to taste
2 cups chicken broth, or more as needed
salt and ground black pepper to taste

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)



Doro Wat (Ethiopian Spiced Chicken) image

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

3 lbs chicken thighs (cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces)
2 tablespoons fresh lemon juice
2 tablespoons niter kibbeh
OR Homemade Niter Kibbeh
2 tablespoons extra virgin olive oil
3 cups yellow onions finely minced to a chunky puree in food processor
3 tablespoons butter
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1/4 cup Ethiopian berbere
or use HOMEMADE BERBERE ((HIGHLY recommended!))
1 1/2 teaspoons salt
1/2 cup Tej (Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey)
1 cup chicken stock
4 hard-boiled eggs (pierced all over with fork about 1/4 inch deep)

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



Ethiopian Chicken and Onion Stew image

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

3 skinless chicken breasts, split
1 lime, quartered
8 cups water
1 tablespoon ground allspice
2 teaspoons minced fresh ginger
1 teaspoon fresh ground black pepper
1 plump garlic clove, minced
1 tablespoon cayenne, plus
1 teaspoon cayenne
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
2 lbs red onions, finely chopped (2 jumbo)
1 cup unsalted butter
1 -1 1/2 cup chicken stock
kosher salt
4 -6 hard-boiled eggs, peeled and sliced
cooked rice, for serving
plain yogurt, for serving

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



Ethiopian Spicy Chicken Stew image

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

4 chicken drumsticks, 4 chicken breasts, 4 chicken thighs
6 cups red onions (thinly chopped) or 6 cups shallots (thinly chopped)
1 1/2 cups red chili powder (berbere)
1 1/2 cups clarified butter (Nitir Kebe)
6 garlic cloves (peeled and minced)
1 teaspoon garlic powder
1/4 teaspoon black cumin
1/2 cup red wine (if preferred)
1 teaspoon false cardamom powder
1/4 teaspoon black pepper
6 cups water
2 limes or 2 lemons
salt
8 eggs

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



Doro Wot image

Spicy Ethiopian Chicken Stew

Provided by Archana Mundhe

Categories     dinner     Entree     Lunch

Time 45m

Number Of Ingredients 10

2 pounds chicken drumsticks (8 pieces, skin removed)
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
2 tablespoons ghee
2 large red onions (finely chopped)
2 tablespoons ginger (grated)
2 tablespoons garlic (pressed)
⅓ cup Berbere spice blend
2 tablespoons tomato paste
4 hard-boiled eggs (peeled and sliced into half)

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



Ethiopian Doro Wat image

Here's a recipe for Ethiopian doro wat, the most popular African dish in the world. It's a sweet and spicy onion based chicken stew.

Provided by Freda Muyambo

Categories     Lunch     Dinner     Entree

Time 2h20m

Yield 6

Number Of Ingredients 11

2 lbs/800 g chicken thighs and drumsticks
juice of 1 small lemon
6 tablespoons vegetable oil, clarified butter (ghee), or niter kibbeh (fragrant butter)
6 teaspoons berbere spice mix (or less, to taste)
6 large red onions (chopped)
2 to 3 garlic cloves (peeled and finely chopped)
1 inch of fresh ginger (peeled and finely chopped)
salt to taste
11 ounces/450 mL of water or chicken stock (add as required)
1 tablespoon garam masala
6 eggs (boiled and peeled)

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



ETHIOPIAN SPICY CHICKEN STEW image

Categories     Chicken

Yield 8

Number Of Ingredients 14

4 chicken drumsticks, 4 chicken breasts, 4 chicken thighs
6 cups red onions (thinly chopped) or 6 cups shallots (thinly chopped)
1 1/2 cups red chili powder (berbere)
1 1/2 cups clarified butter (Nitir Kebe)
6 garlic cloves (peeled and minced)
1 teaspoon garlic powder
1/4 teaspoon black cumin
1/2 cup red wine (if preferred)
1 teaspoon false cardamom powder
1/4 teaspoon black pepper
6 cups water
2 limes or 2 lemons
salt
8 eggs

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.
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