Doro Wat (Ethiopian Spicy Braised Chicken)
Ethiopian cooking is known for its "berbere", a highly spiced hot red pepper sauce. This chicken dish makes use of this sauce. To cut fat, you may take the skin off the chicken, although this is not traditional. Bone in chicken tastes best. Serve with Recipe #455607 455607. This recipe comes from "Classic International Recipes".
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INGREDIENTS
NutritionBerbere Sauce
- 1(8 ounce) can tomato sauce
- 1⁄4cup paprika
- 1⁄4cup dry red wine
- 1
- 1 -2teaspoon ground red pepper
- 1⁄8teaspoon ground cardamom
- 1⁄8teaspoon ground nutmeg
- 1⁄8teaspoon ground cloves
- 1⁄8teaspoon ground cinnamon
- 1⁄8teaspoon ground allspice
For the chicken
- 2
- 3
- 2tablespoons cooking oil
- 1⁄2teaspoon ground turmeric
- 1teaspoon salt
- 1
- 1⁄4cup dry red wine
- ethiopian flat bread
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DIRECTIONS
- For the berbere:
- Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.
- Set the red pepper sauce aside.
- For the chicken:
- In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.
- Stir in the red pepper sauce, turmeric, and 1 tsp salt.
- Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat. Cover and simmer about 30 minutes.
- Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often. Skim off the fat, and serve with Ethiopian Flat Bread.
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