Recipe for this African dish ( Ethiopian Chicken Dish)
In Ethiopia, no holiday meal is complete without Doro Wat, a long-stewed dish of chicken flavored with chile, garlic, berbere, cardamom, and ginger, served with boiled eggs.
In Ethiopia, no holiday meal is complete without Doro Wat, a long-stewed dish of chicken flavored with chile, garlic, berbere, cardamom, and ginger, served with boiled eggs.
Ingredients needed for this awesome dish are stated as follows:
1. One(1) cup butter, divided
2. One(1) onion, chopped
3. Two and half cups of water, divided
4. 1 (6 ounce) can tomato paste
5. Three quarter cup of berbere seasoning
6. One(1) teaspoon of chopped garlic
7. Half teaspoon of grounded ginger
8. Four(4) skinless, boneless chicken breasts, cubed
9. One-third cup of sweet white wine
10.Half teaspoon of grounded cardamom
11.Half teaspoon of freshly ground black pepper
12. Four(4) hard-boiled eggs
Directions on how to go about these ingredients to get the best
Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.
with these steps you are good to go
But note these:
Berbere is very spicy, so if you are sensitive you should reduce the amount in the recipe.
You can substitute any other type of meat for the chicken breast, if you choose to.
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