Last week, I passed along a great recipe for Injera, the traditional Ethiopian bread, eaten at many, many Ethiopian meals. Once you've got the Injera made (or if you're looking for a unique and very yummy tasting chicken dish), it's time to make the wat, the stuff that goes on the injera. There are 3 recipes that my family and I ate while we were in Ethiopia: Doro Wat (Chicken), Gomen Wat (Ethiopian Greens), and Kik Pea Alecha (Chick Peas/Garbanzo Beans Stew). They are all placed on the table together so diners can pick and choose how much or how little they want of each. So good! While injera itself takes kind of sour and, well, strange, these recipes bring out the best and truly make it an amazing meal. In upcoming weeks, I hit up the other recipes, as well as some of our favorite Latin American recipes, and, for toppers, a great Fettucini Alfredo recipe. But, right now, here is the recipe for Doro Wat. Enjoy!
Doro (Chicken) Wat
Ingredients:
2 lbs Chicken Pieces
2 Tbs Lemon Juice
1 tsp Salt
4 Tbs Vegetable Oil
2 cups Onion, finely chopped
1 Tbs Minced Garlic
1/2 tsp Ginger (ground)
1/4 tsp Fenugreek, (crushed)
1/2 tsp Cardamom (ground)
1/8 tsp Nutmeg (ground)
2 Tbs Berbere
4 Tbs Paprika
(for a spicier Wat, use 4 Tbs Berbere and 2 Tbs Paprika)
2 Tbs Tomato Paste
1 cup Water (or more, as needed)
2 Tbs Butter
Steps:
1) Traditionally, a whole Chicken is cut into 8 pieces.
2) Sprinkle chicken with Lemon Juice and Salt
3) Let Chicken stand while preparing other ingredients
4) Heat Vegetable Oil
5) To Oil, add Onions, Minced Garlic, and Ginger.
6) Cover and cook on low heat until Onions are just browned
7) Add Fenugreek, Cardamom, and Nutmeg and stir well
8) Add Berbere, Paprika, Tomato Paste, and Water
9) Bring to a boil and cook slowly, stirring often for about 45 minutes (should be the consistency of heavy cream) - add a small amount of water if necessary
10) Add Chicken pieces to the sauce, turning to coat
11) Add Butter
12) Lower heat and cook chicken for about 1 hour, turning often to prevent sticking and to cook evenly
13) Serve with injera and enjoy!
Thanks so much to betumi.com for providing lots of parts of this recipe!
2 Tbs Lemon Juice
1 tsp Salt
4 Tbs Vegetable Oil
2 cups Onion, finely chopped
1 Tbs Minced Garlic
1/2 tsp Ginger (ground)
1/4 tsp Fenugreek, (crushed)
1/2 tsp Cardamom (ground)
1/8 tsp Nutmeg (ground)
2 Tbs Berbere
4 Tbs Paprika
(for a spicier Wat, use 4 Tbs Berbere and 2 Tbs Paprika)
2 Tbs Tomato Paste
1 cup Water (or more, as needed)
2 Tbs Butter
Steps:
1) Traditionally, a whole Chicken is cut into 8 pieces.
2) Sprinkle chicken with Lemon Juice and Salt
3) Let Chicken stand while preparing other ingredients
4) Heat Vegetable Oil
5) To Oil, add Onions, Minced Garlic, and Ginger.
6) Cover and cook on low heat until Onions are just browned
7) Add Fenugreek, Cardamom, and Nutmeg and stir well
8) Add Berbere, Paprika, Tomato Paste, and Water
9) Bring to a boil and cook slowly, stirring often for about 45 minutes (should be the consistency of heavy cream) - add a small amount of water if necessary
10) Add Chicken pieces to the sauce, turning to coat
11) Add Butter
12) Lower heat and cook chicken for about 1 hour, turning often to prevent sticking and to cook evenly
13) Serve with injera and enjoy!
Thanks so much to betumi.com for providing lots of parts of this recipe!
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