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Tried it the other day. Excellent combination of ingredients and excellent taste. Thanks for sharing the recipe. Will definitely repeat the dish.

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ErOnur September 28, 2002

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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tag September 27, 2002

Made this last night in my dutch oven, and all I can say is "Ohhhh Yeahhhh!" I substituted watered-down tomato paste for sauce, and had to augment the liquid because of this (with a little extra wine). Served over couscous, with fresh naan, and brussels sprouts chiffonade.

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Special Ed April 25, 2010

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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kbmidura September 12, 2009

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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nichelle_01 January 20, 2009

Good recipe. My other half liked it enough to request it for lunch the next day. Next time I might add a touch of brown sugar. I have had this recipe out dining and I remember a hint of sweetness.

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BethanyGoad December 19, 2006

Just made this for lunch. Has a nice rich taste. I did add 1/4 cup chicken broth to thin down the mixture, as it was more of a paste and didn't want to burn it while bringing it to a boil (too thick even with the first portion of wine). I did brown and removethe chicken before cooking the onions, though, and let the onions sweat and deglaze the bottom of the pot. Then I made the sauce and added the chicken. Served it with white rice and mixed veggies. Easy and tasty dish. This would be good with some carrots and peas mixed in. LeeAnn

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L. Duch July 04, 2006
Ethiopian Dorowat version 2