Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew
Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, ethiopian style chicken (doro wat) spicy chicken stew. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

An authentic recipe for Ethiopian Doro Wat, a spicy chicken stew, probably the most famous of all African dishes - and for good Traditionally Doro Wat is served with an Ethiopian flatbread called injera. It's kind of a spongy pancake made with teff flour (a grain indigenous to the area), and the. Here is an EASY recipe for homemade Doro Wat, spicy chicken stew that is sure to fire up your taste buds. Doro wat is a popular chicken dish in Ethiopia, and for Ethiopian Jews like Meskerem Gebreyohannes, it is also a fine Mrs.

Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook ethiopian style chicken (doro wat) spicy chicken stew using 11 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew:
  1. Get 2 kg Chicken drumettes
  2. Prepare 1 kg Onion
  3. Take 2 clove Garlic
  4. Prepare 2 tbsp Curry powder
  5. Take 3 Takanotsume
  6. Take 1 tsp Cayenne pepper
  7. Prepare 40 grams Butter (unsalted)
  8. Take 2 tbsp Vegetable oil
  9. Prepare 1 Italian parsley (finely chopped)
  10. Make ready 2 tsp Salt
  11. Get 1 dash Pepper

This Spicy Ethiopian Chicken Stew is African comfort food at its best, and believe me, it's a winner! A great introduction to Ethiopian cooking. Now take a sensory vacation to Ethiopia with this Chicken Stew, Ethiopian Greens, Stewed lentils(Mesir Wat) and this Delicious Injera here to soak up any all. Doro wat is an onion-based chicken stew from Ethiopia.

Instructions to make Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew:
  1. Mince the onion and garlic, and bring the chicken drumettes to room temperature.
  2. Heat 1 tablespoon oil and 1 tablespoon butter in a thick-bottomed pot, then sauté the onions over medium-high heat.
  3. When the moisture cooks off the onions, add the garlic, reduce to low heat, then sauté until both the onions and garlic are golden brown.
  4. Lightly season the chicken with salt and pepper. Heat 1 tablespoon vegetable oil in a frying pan, place the chicken in the pan, then cook until golden brown.
  5. Transfer the browned chicken to the pot from Step 3.
  6. When the chicken completely browns, simmer 1 cup water in the emptied frying pan, use a rubber spatula to scrape any bits, then pour it into the pot.
  7. Add just enough water to cover the chicken, stir in and then simmer. Reduce to low heat, add 1 teaspoon salt, then add the takanotsume after removing the seeds.
  8. Cover with a lid, then simmer for about 20 minutes, add the curry powder and cayenne pepper, and simmer for another 10 minutes or so over low heat.
  9. Remove the lid and simmer about 15-20 minutes until the soup thickens.
  10. Once the soup has simmered to the degree shown in this photo, season with the remaining amount of salt to taste. Add 30 g butter and stir in to melt.
  11. Serve it with white rice or buttered rice, and sprinkle with parsley. You could also serve it with a boiled egg, if you like.

Now take a sensory vacation to Ethiopia with this Chicken Stew, Ethiopian Greens, Stewed lentils(Mesir Wat) and this Delicious Injera here to soak up any all. Doro wat is an onion-based chicken stew from Ethiopia. If you walk into any Ethiopian or Eritrean restaurant around the world, you will undoubtedly be served this incredibly tasty dish. Doro wat is frequently served on top of injera with other wats and salads. During the Lent period before Easter.

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