Ingredients
-
-
1
-
1/4
-
1/4
-
1
-
1 - 2
-
1/8
-
1/8
-
1/8
-
1/8
-
-
-
-
-
Directions
Doro Wat Ethiopian Spicy Braised Chicken, Ethiopian cooking is known for its “berbere”, a highly spiced hot red pepper sauce. This chicken dish makes use of this sauce. To cut fat, you may take the skin off the chicken, although this is not traditional. Bone in chicken tastes best. Serve with Recipe #455607 455607. This recipe comes from “Classic International Recipes”., My wife and I both loved this! Great combination of spices. We kept it simple and served with Trader Joe’s “middle eastern” flatbread and some hummus. My wife cut hers into bite sizes and made a “taco” with it and loved it. We were even able to get this one in on a weeknight! We used 4 boneless, skinless chicken breasts and so they cooked a little quicker did 25 minutes instead of 30. Thank you!, Delicious!
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Steps
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1
Done
|
For the Berbere: |
|
2
Done
|
Combine the Tomato Sauce, Paprika, 1/4 Cup Red Wine, Grated Gingerroot, Ground Ginger, Red Pepper, Cardamom, Nutmeg, Cloves, Cinnamon, and Allspice. |
|
3
Done
|
Set the Red Pepper Sauce Aside. |
|
4
Done
|
For the Chicken: |
|
5
Done
|
in a Large Skillet Cook the Onion and Garlic in Hot Oil Until the Onion Is Tender but not Brown. |
|
6
Done
|
Stir in the Red Pepper Sauce, Turmeric, and 1 Tsp Salt. |
|
7
Done
|
Add the Chicken Pieces to the Skillet. Spoon the Onion Mixture Over the Chicken Pieces. Bring the Mixture to Boiling; Reduce Heat. Cover and Simmer About 30 Minutes. |
|
8
Done
|
Stir in 1/4 Cup Dry Red Wine. Cook, Uncovered, About 15 Minutes; Turn Chicken Pieces Often. Skim Off the Fat, and Serve With Ethiopian Flat Bread. |
