I was strolling through one of our local ethnic food stores and spotted Ethiopian berbere. It reminded me that it had been far too long since I cooked anything with Ethiopian flavours, so I decided to make this chicken stew (doro wat). The decadent smell of ghee and the complexity of berbere make this something you absolutely must try. If you have a high heat tolerance, double the amount of berbere. It will make you very happy.
Time: 90 minutes
Serves: 6
Ingredients:
¼ cup ghee (clarified butter)
2 onions – chopped
4 cloves garlic – finely chopped or grated
2 teaspoons freshly-grated ginger
1 tablespoon Ethiopian berbere
1 teaspoon kosher salt
2 tablespoons tomato paste
½ cup dry red wine
3 pounds bone-in skinless chicken pieces
6 hard boiled eggs – halved
Preparation:
Preheat the oven to 350F.
Place a dutch oven on medium heat and add the ghee.
When the ghee is hot, add the onion, garlic and ginger, stirring occasionally for seven minutes.
Stir in the berbere, salt, tomato paste and wine then, add the chicken pieces, turning to coat.
Cover the dutch oven and place it in the oven for one hour.
Place the dutch oven on medium heat and remove the chicken, setting it aside to keep warm. Simmer the remaining sauce to thicken (approximately three minutes).
Return the chicken to the dutch oven, surround with eggs and serve family style.
Don’t have an Ethiopian Grocery nearby. Shocked there’s one in Winnipeg 🙂 Transcona perhaps? Anyway, trying it tonight with Jamaican Curry powder as a substitute for the berbere.