Ethiopian Dorowat version 2
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 1 cup tomato sauce, whatever sort
- 4 tablespoons paprika
- 60 ml dry red wine
- 1 tablespoon fresh grated ginger
- 1 teaspoon chili powder (or less)
- 1⁄8 teaspoon ground cardamom
- 1⁄8 teaspoon nutmeg
- 1⁄8 teaspoon clove
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon allspice
- 2 medium onions, chopped
- 2 -4 cloves garlic
- 2 tablespoons olive oil
- 1⁄2 teaspoon ground turmeric
- 1 1⁄2 kg chicken, cut into portions
- 60 ml dry red wine
- salt, to taste
directions
- Mix up the tomato sauce with the paprika, first measure of wine,paprika, cardamom, nutmeg, cloves, cinnamon, chili and allspice in a bowl, set aside.
- Gently cook off the onions and garlic in a heavy skillet with the oil, just til softened but not coloured.
- Now add the tomato sauce mix to this pan of lovely onions, along with the turmeric and chicken pieces.
- Bring the mix up to the boil, cover and simmer about 30 minutes.
- Uncover, add the last quantity of wine and simmer a further 15 or 20 minutes.
- Skim any fat off the surface during this time.
- Season to taste and serve.
- Traditionally served with Ethiopian flat bread, also good with mashed potatoes.
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Reviews
-
The recipe was thoroughly enjoyed by all who ate it at the time. At the time of making the recipe I was a little doubtful about the amount of paprika, although all my family likes paprika I felt that 4 tablespoons would be a little overpowering. In future I will definitely make it again but use only 3 tablespoons of paprika. tag (UK) p.s. In the first paragraph of the recipe I assume that one of the paprikas should be ginger.
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I adapted this for the crockpot by cooking the onions and garlic in the skillet as directed, then putting everything in the crockpot on low for about 6 hours. This worked great. I do think there's a bit too much paprika, and next time will use half as much, plus maybe a tablespoon of sugar or honey and a dash of salt. But, overall, a very good an interesting recipe!
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I've always been too intimidated to attempt this dish but this recipe was a great intro to Ethiopian cuisine. I tweaked it by adding a 1/4 cup chicken broth as suggested and I only used 1tblsp paprika because I couldn't imagine using much more than that for a dish serving only4-6. Thank you Megstar!!
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