Doro Wat (Spicy Chicken Stew)
This recipe belongs to Michael Kidus who owns Dukem, an Ethiopian restaurant in Toronto. I found it in the Toronto Star. Serve it with injera (an Ethiopian flat bread) or with rice. Posted for ZWT 7
- Ready In:
- 1hr 30mins
- 4 skinless chicken legs, separated into thigh and drumstick
- 3 tablespoons lemon juice
- 1⁄4 cup unsalted butter
- 2 large onions, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons paprika
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon ground fenugreek
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon cardamom
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon coriander powder
- 1 pinch ground cinnamon
- 1 pinch clove
- 1 pinch nutmeg
- 1 pinch allspice
- 1 cup water
- 4 hard-boiled eggs, peeled
- Place chicken in non-reactive dish and season with salt.
- Drizzle with lemon juice; turn to coat.
- Marinate 30 minutes.
- Meanwhile, in large pot, heat butter over medium and add onion.
- Cook, stirring, 5 minutes.
- Reduce heat to medium-low and cook, stirring, until soft (8 minutes).
- Stir in garlic and cook 2 minutes.
- Stir in paprika, black pepper, fenugreek, cumin, cardamom, cayenne, coriander, cinnamon, cloves, nutmeg and allspice and cook 2 minutes.
- Stir in water, add chicken pieces and raise heat to high.
- When mixture is bubbling, cover and reduce heat to maintain gentle simmer.
- Cook, turning pieces occasionally, until chicken is tender (30 to 40 minutes).
- Remove lid; add eggs.
- Cook until eggs heated through (10 minutes).
- Season sauce to taste with salt.
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