Since my trip to Ethiopia, I’ve wanted to cook Ethiopian food. Through my research, I’ve realized that recipes don’t translate well sometimes, and it takes a little creativity to make things work. So, the following recipe is what I found on a website. Berbere sauce/spices will probably require some looking around, but if you have a world market store or an Ethiopian grocery available, you shouldn’t have any trouble. If you can’t find it, you can make your own with fairly common spices.
doro wat chicken
Whole fryer chicken; about 3 pounds, cut into 8 serv pieces 1 ea
Juice of 1 lime
Red onions; peeled and thinly sliced 5 c
Spiced butter 1/2 c
Berbere sauce 1/2 c
Dry red wine 1/2 c
Garlic;peeled, crushed 2 cl
Cayenne pepper 2 ts
Fresh ginger; grated 1/2 ts
Water 1/2 c
Salt to taste
Hard boiled eggs; peeled 4 ea
Freshly gr black pepper 1/2 ts
Place chicken pieces in a bowl and marinate for one hour in lime
In heavy saucepan saute the onions in 2T of the spiced butter.
Cover the pot and cook the onions over low heat until they are very
tender, but not browned.
Stir them occasionally.
Add the remaining butter to the pot, along with the Berbere sauce,
wine, garlic, cayenne, and ginger.
Add 1/2c water and mix well.
Bring to a simmer and add the chicken pieces. Cook, covered, for
30-40 mins, or until the chicken is tender, adding more water if you
need to in order to keep the sauce from drying out.
When the chicken is tender, taste for salt.
Add the peeled eggs and heat through.
Top with black pepper and serve.
Okay so that seemed pretty easy, huh? I can make it easier. I used roughly the same ingredients, but I changed used boneless chicken breast cut into cubes (for faster cooking) and regular, unsalted butter (instead of spiced). Also, I left out the hard boiled eggs. If you don’t like spicy food, I would suggest leaving out or cutting back the cayenne and black peppers and possibly making your own berbere spice mix. Exotic foods are always heavy on spices, but not all of them will set your mouth on fire.
THAT is just the sauce, but it is the main event. When Chad and I ate it, we boiled up some brown rice, but you could use couscous or quinoa (anything grainy to help soak up the sauce. We had some spare carrots, so I boiled them a bit and tossed them in honey and red wine vinegar. Odd combination, I know, but it tasted nice, especially with the Doro Wat.
Chad lives near an Ethiopian community, so we were able to purchase some authentic injera bread for the event, and it truly made the experience. Obviously, if you don’t have access to it, it’s okay, but it is a neat touch to the dish. Plus, a package with 8-10 slices (each person probably eats about 1-2 pieces of bread at MOST) was $4.