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Recipes from Ethiopia |
Doro Wat (Red Chicken Stew)
Country: EthiopiaCourse: Main
Makes: 12 to 16 servings
Ingredients:
- 5-8 pounds of chicken drumsticks and thighs, skin removed
- 8 large onions, chopped fine
- 2 cups vegetable oil
- 5 tsp minced garlic
- 2 tsp minced ginger
- 1/2 cup berbere
- 1/4 cup paprika
- 2 tsp black cardamom
- 2 tsp wot kimem
- 2 tsp salt, or to taste
- 1-3 cup water
Directions:
- In a large pot, heat the oil over a medium flame and add the onion, garlic and ginger. Cook, stirring, until the onions start to brown. Now add the berbere and the paprika and turn the heat down to low. Simmer for 15 to 20 minutes, stirring frequently. Add a little bit of water as necessary to prevent sticking.
- Now add the chicken, stirring to coat. Keep adding water in small amounts—you want the sauce to stay pretty thick.
- When the chicken is fully cooked (175 degrees for thighs and drumsticks), add the salt, black cardamom (which also smells like medicine) and the wot kimem. Let it simmer for a few more minutes to incorporate the flavors, then serve.
World Cuisine from Travel by Stove
Discover food from around the world with Travel by Stove! I'm cooking one meal from every nation on Earth, from Abkhazia to Zimbabwe.
Visit me every Thursday for a new set of international recipes and a brief overview of the traditional foods in this week's country or region.
It's always a challenge to find recipes from around the world, so if you live or once lived outside the US and have a love for your nation's traditional foods, please send a few of your favorite recipes my way.
I love international foods and am fascinated by world cuisine and cooking traditions. (Now I just need to get my kids interested, too.)
Visit me every Thursday for a new set of international recipes and a brief overview of the traditional foods in this week's country or region.
It's always a challenge to find recipes from around the world, so if you live or once lived outside the US and have a love for your nation's traditional foods, please send a few of your favorite recipes my way.
I love international foods and am fascinated by world cuisine and cooking traditions. (Now I just need to get my kids interested, too.)
About Me
- Becki Robins
- I'm a mother of four living in the little town of Rough and Ready in California's Gold Country. Yes, it's true, there really is a town called "Rough and Ready."
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