Ingredients
-
1
-
4
-
60
-
1
-
1
-
1/8
-
1/8
-
1/8
-
1/8
-
1/8
-
2
-
2 - 4
-
2
-
1/2
-
1 1/2
Directions
Ethiopian Dorowat version 2, , Made this last night in my dutch oven, and all I can say is Ohhhh Yeahhhh! I substituted watered-down tomato paste for sauce, and had to augment the liquid because of this (with a little extra wine) Served over couscous, with fresh naan, and brussels sprouts chiffonade , I adapted this for the crockpot by cooking the onions and garlic in the skillet as directed, then putting everything in the crockpot on low for about 6 hours This worked great I do think there’s a bit too much paprika, and next time will use half as much, plus maybe a tablespoon of sugar or honey and a dash of salt But, overall, a very good an interesting recipe!
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Steps
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1
Done
|
Mix Up the Tomato Sauce With the Paprika, First Measure of Wine,Paprika, Cardamom, Nutmeg, Cloves, Cinnamon, Chili and Allspice in a Bowl, Set Aside. |
|
2
Done
|
Gently Cook Off the Onions and Garlic in a Heavy Skillet With the Oil, Just Til Softened but not Coloured. |
|
3
Done
|
Now Add the Tomato Sauce Mix to This Pan of Lovely Onions, Along With the Turmeric and Chicken Pieces. |
|
4
Done
|
Bring the Mix Up to the Boil, Cover and Simmer About 30 Minutes. |
|
5
Done
|
Uncover, Add the Last Quantity of Wine and Simmer a Further 15 or 20 Minutes. |
|
6
Done
|
Skim Any Fat Off the Surface During This Time. |
|
7
Done
|
Season to Taste and Serve. |
|
8
Done
|
Traditionally Served With Ethiopian Flat Bread, Also Good With Mashed Potatoes. |
