Doro Wat Ethiopian Spicy Braised Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DORO WAT (ETHIOPIAN-STYLE SPICY CHICKEN)



Doro Wat (Ethiopian-Style Spicy Chicken) image

Doro wat is a popular chicken dish in Ethiopia, and for Ethiopian Jews like Meskerem Gebreyohannes, it is also a fine centerpiece for a holiday like Hanukkah. Mrs. Gebreyohannes makes her doro wat with a Berbere spice mix imported from Ethiopia, but for this recipe, it is not needed, as the spices are listed individually. Doro wat is easy to make and can be prepared ahead of time. You can lower the heat by ratcheting up the sweet paprika, rather than the cayenne.

Provided by Joan Nathan

Categories     dinner, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

8 to 10 boneless, skinless chicken thighs
Juice of 1 lemon
1 tablespoon white vinegar
4 to 5 large onions, peeled and quartered
Fresh ginger (1-inch piece), peeled and grated
1/2 head of garlic, peeled
1/3 cup olive oil
1 to 2 tablespoons hot chile powder like cayenne
1 tablespoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1 teaspoon ground cardamom
1/4 teaspoon dried thyme
1/4 teaspoon ground fenugreek
3/4 teaspoon salt or to taste
Pinch of freshly ground black pepper
Injera, pita, naan or rice, for serving
Hard-boiled eggs, for serving (optional)

Steps:

  • Heat the oven to 350 degrees and rub the chicken with the lemon juice and vinegar.
  • Put the chicken in a rimmed baking sheet and bake, discarding the juices after 20 minutes, then draining again after 10 more minutes. Remove meat from oven and set aside.
  • As the chicken cooks, put the onions, ginger and garlic in a food processor with a steel blade and finely chop until almost ground, leaving a bit of texture.
  • Heat oil in a deep skillet over medium heat. Add the onion mixture and simmer, stirring frequently, about 20 minutes or until the onions have turned golden. Then stir in 1 tablespoon of the chile powder, the sweet paprika, ginger, coriander, cardamom, thyme, fenugreek, salt and pepper.
  • Cook for a few minutes, taste the sauce, and if you prefer more bite, add more chile. Add the chicken and simmer, covered, for about 15 more minutes, adding as much as a cup of water to reach the consistency of a thick sauce. Add more salt and pepper, if desired.
  • Serve with injera, pita, naan or rice and, if you wish, hard-boiled eggs.

Nutrition Facts : @context http, Calories 523, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 25 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 5 grams, Sodium 573 milligrams, Sugar 5 grams, TransFat 0 grams

DORO WAT: ETHIOPIAN CHICKEN DISH



Doro Wat: Ethiopian Chicken Dish image

I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.

Provided by Twin Cities

Categories     World Cuisine Recipes     African

Time 1h37m

Yield 4

Number Of Ingredients 12

1 cup butter, divided
1 onion, chopped
2 ½ cups water, divided
1 (6 ounce) can tomato paste
¾ cup berbere seasoning
1 teaspoon chopped garlic
½ teaspoon ground ginger
4 skinless, boneless chicken breasts, cubed
⅓ cup sweet white wine
½ teaspoon ground cardamom
½ teaspoon freshly ground black pepper
4 hard-boiled eggs

Steps:

  • 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.

Nutrition Facts : Calories 777.7 calories, Carbohydrate 24.2 g, Cholesterol 398.6 mg, Fat 54.3 g, Fiber 11.9 g, Protein 32.9 g, SaturatedFat 31.6 g, Sodium 2859 mg, Sugar 8.4 g

DORO WAT (ETHIOPIAN SPICY BRAISED CHICKEN)



Doro Wat (Ethiopian Spicy Braised Chicken) image

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".

Provided by breezermom

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 18

1 (8 ounce) can tomato sauce
1/4 cup paprika
1/4 cup dry red wine
1 tablespoon gingerroot, grated (may substitute 1 tsp ground ginger)
1 -2 teaspoon ground red pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 medium onions, chopped
3 garlic cloves, minced
2 tablespoons cooking oil
1/2 teaspoon ground turmeric
1 teaspoon salt
1 broiler-fryer chicken, cut up (2 1/2 to 3 pounds)
1/4 cup dry red wine
ethiopian flat bread

Steps:

  • For the berbere:.
  • Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.
  • Set the red pepper sauce aside.
  • For the chicken:.
  • In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.
  • Stir in the red pepper sauce, turmeric, and 1 tsp salt.
  • 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.
  • 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.

DORO WAT (SPICY CHICKEN STEW)



Doro Wat (Spicy Chicken Stew) image

This recipe belongs to Michael Kidus who owns Dukem, an Ethiopian restaurant in Toronto. I found it in the Toronto Star. Serve it with injera (an Ethiopian flat bread) or with rice. Posted for ZWT 7

Provided by Dreamer in Ontario

Categories     Chicken Thigh & Leg

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 19

4 skinless chicken legs, separated into thigh and drumstick
salt
3 tablespoons lemon juice
1/4 cup unsalted butter
2 large onions, finely chopped
3 garlic cloves, minced
2 tablespoons paprika
1 teaspoon ground black pepper
1/2 teaspoon ground fenugreek
1/2 teaspoon cumin
1/2 teaspoon cardamom
1/2 teaspoon cayenne pepper
1/4 teaspoon coriander powder
1 pinch ground cinnamon
1 pinch clove
1 pinch nutmeg
1 pinch allspice
1 cup water
4 hard-boiled eggs, peeled

Steps:

  • Place chicken in non-reactive dish and season with salt.
  • Drizzle with lemon juice; turn to coat.
  • Marinate 30 minutes.
  • Meanwhile, in large pot, heat butter over medium and add onion.
  • Cook, stirring, 5 minutes.
  • Reduce heat to medium-low and cook, stirring, until soft (8 minutes).
  • Stir in garlic and cook 2 minutes.
  • Stir in paprika, black pepper, fenugreek, cumin, cardamom, cayenne, coriander, cinnamon, cloves, nutmeg and allspice and cook 2 minutes.
  • Stir in water, add chicken pieces and raise heat to high.
  • When mixture is bubbling, cover and reduce heat to maintain gentle simmer.
  • Cook, turning pieces occasionally, until chicken is tender (30 to 40 minutes).
  • Remove lid; add eggs.
  • Cook until eggs heated through (10 minutes).
  • Season sauce to taste with salt.

Nutrition Facts : Calories 386.6, Fat 22.5, SaturatedFat 10.3, Cholesterol 321, Sodium 184.1, Carbohydrate 12.1, Fiber 3, Sugar 4.5, Protein 34.4

More about "doro wat ethiopian spicy braised chicken recipes"

DORO WAT (SPICY ETHIOPIAN CHICKEN STEW) - THE DARING …
doro-wat-spicy-ethiopian-chicken-stew-the-daring image
2013-08-27 Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally. Adjust the seasonings, adding more berbere according to heat preference. Add the …
From daringgourmet.com
See details


ETHIOPIAN DORO WAT CHICKEN STEW RECIPE - THE SPRUCE EATS
ethiopian-doro-wat-chicken-stew-recipe-the-spruce-eats image
2021-09-02 Add the chicken pieces to the pot along with the stock and 1 teaspoon salt. Simmer on low heat for 40 minutes until the chicken is cooked. Halfway through, sprinkle the garam masala over the wat and continue …
From thespruceeats.com
See details


EASY DORO WAT, ETHIOPIAN SPICY CHICKEN RECIPE - MINISTRY …
easy-doro-wat-ethiopian-spicy-chicken-recipe-ministry image
2020-02-26 Place a lid on top to speed up the process. Add garlic and ginger and cook for a minute. Turn the Instant Pot off and add ½ cup of water and deglaze the pot using a wooden removing all the browning or stuck bits. Add …
From ministryofcurry.com
See details


ETHIOPIAN CHICKEN DORO WAT RECIPE - A SPICY PERSPECTIVE
2021-03-24 Set a large nonstick skillet over medium heat. Add the chopped onions, garlic, and ginger. Pan-fry for 3-5 minutes to soften. (In classic "wat" recipes, the onions are cooked …
From aspicyperspective.com
5/5 (3)
Total Time 4 hrs 20 mins
Category Main Course
Calories 509 per serving
  • Set a large nonstick skillet over medium heat. Add the chopped onions, garlic, and ginger. Pan-fry for 3-5 minutes to soften. (In classic "wat" recipes, the onions are cooked without fat, so they break down and thicken the stew base. The butter is added later.)
  • Set out a large 6-8 quart slow cooker. Scoop the onion mixture into the crock. Place all the remaining ingredients, excluding the lime juice, in a slow cooker and cover. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  • Once the chicken is fork-tender, pull the pieces out of the slow cooker with tongs and place on a cutting board. Use forks to shred the chicken to bite-sized pieces. Place back into the wine sauce. Then stir in the lime juice and keep warm until ready to serve.
See details


ETHIOPIAN CHICKEN STEW (DORO WAT) SLOW COOKER RECIPE
How to Make Jamie Oliver’s Yummy Chicken Stew- Doro Wat- Jamie Oliver Chicken Recipes. 1) Remove skin from chicken, cut into the usual parts, and wash several times in water. 2) …
From foodnewsnews.com
See details


ASTRAY RECIPES: DOROWAT - ETHIOPIAN SPICY BRAISED CHICKEN
In a large skillet cook onion and garlic in hot oil till onion is tender but not brown . stir in red pepper sauce,tumeric, and 1 teaspoon of salt. add chicken pieces to skillet. spoon onoin mixture over …
From astray.com
See details


ASTRAY RECIPES: DOROWAT - ETHIOPIAN SPICY BRAISED CHICKEN
In a large skillet cook onion and garlic in hot oil till onion is tender but not brown . stir in red pepper sauce,tumeric, and 1 teaspoon of salt. add chicken pieces to skillet. spoon onoin mixture over …
From astray.com
See details


DOROWAT - ETHIOPIAN SPICY BRAISED CHICKEN | RECIPELION.COM
Retro Recipes from the ‘50s and ‘60s Categories. Ethnic Food African Recipes
From recipelion.com
See details


DORO WAT - ETHIOPIAN CHICKEN STEW - CHEF LOLA'S KITCHEN
2021-04-26 About 30 to 40 minutes. When they are done, the water will evaporate, and the onions will begin to stick to the bottom of the pot. Stir in the oil, minced garlic, salt, and berbere …
From cheflolaskitchen.com
See details


DORO WAT (ETHIOPIAN SPICY BRAISED CHICKEN) - RECIPE PAIR
For the berbere:. Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice. Set the red pepper …
From recipepair.com
See details


DORO WAT ETHIOPIAN SPICY BRAISED CHICKEN RECIPES
Steps: 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.
From tfrecipes.com
See details


DORO WAT. ETHIOPIAN CHICKEN CURRY RECIPE - EASY RECIPES
How To Make Spicy Ethiopian Chicken Stew: Doro Wat 12 mins ago Recipe Boi Marcus Samuelsson Brunch 0 Eden Egziabher of Makina Cafe in NYC is in the MUNCHIES Test …
From recipegoulash.cc
See details


ETHIOPIAN CHICKEN STEW DORO WAT RECIPES
2013-08-27 Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
From findrecipes.info
See details


DORO WAT RECIPE (ETHIOPIAN SPICY BRAISED CHICKEN) - CRIS OHIO
2011-05-27 Doro Wat - Ethiopian Spicy Braised Chicken8 oz. tomato sauce¼ cup paprika1 T. ginger root, grated1 tsp. red pepper1/8 tsp. ground cardamom1/8 tsp. ground nutmeg1/8 tsp. …
From crisohio.org
See details


Related Search