Doro Wat (Ethiopian Chicken Stew)

[nverland]

Doro Wat (Ethiopian Chicken Stew)

2-3 lbs (900-1350 g) skinless, boneless chicken thighs
The juice of 1 lemon
2 tsp (10 ml) salt
2 onions, finely chopped
4 Tbs (60 ml) niter kibbeh (see below) or butter
1 tsp (5 ml) grated fresh ginger
4 Tbs (60 ml) berbere (see below)
2 Tbs (30 ml) paprika
1 cup (250 ml) water
4-6 hard-cooked eggs, peeled
Salt and freshly ground pepper to taste

Pat the chicken dry with paper towels and rub with the lemon
juice and salt. Let stand at room temperature for 30 minutes.
Cook the onions in an ungreased pot over moderate heat,
stirring frequently and regulating the heat to make sure the
onions don’t burn, until they are soft and dry, about 5 minutes.
Add the niter kibbeh, ginger, berbere, and paprika and cook,
stirring constantly, for 2 to 3 minutes. Stir in the water and
bring to a boil, stirring constantly. Boil uncovered until the
mixture thickens to the consistency of heavy cream, about
5 minutes. Place the chicken pieces in the pot, turning them
to coat them completely with the sauce. Reduce the heat to
low and simmer covered for 15 minutes. Pierce the eggs all
over with the tips of the tines of a fork and add them to the
pot, turning to coat with the sauce. Simmer covered for 15
minutes, or until the chicken is cooked through. Adjust the
seasoning with salt and pepper and serve with injera or other
flat bread such as pita or naan. Serves 4 to 6.

Niter Kibbeh (Ethiopian Spiced Butter)

2 lbs (900 g) unsalted butter
1 small onion, chopped
4-6 cloves garlic, finely chopped
1 Tbs (15 ml) grated fresh ginger
2 tsp (10 ml) ground turmeric
½ tsp (2 ml) cardamom seeds
2-inch (5 cm) piece of cinnamon stick
1 whole clove
¼ tsp (1 ml) freshly grated nutmeg

Bring the butter to a boil in a pot over moderate heat. When
the surface is covered with white foam add the remaining
ingredients. Reduce the heat to the lowest setting and
simmer uncovered and without stirring until the milk solids
in the bottom of the pan are golden brown, about 45 minutes.
Strain through a coffee filter or several layers of cheesecloth,
being careful that no milk solids are transferred to the strained
butter. Discard the seasonings. Store in the refrigerator or at
room temperature. Will keep for several months, even at room
temperature. Makes about 2 cups (500 ml).

Berbere (Ethiopian Spice Mixture)

15-20 dried hot red chili peppers
12 allspice berries
8 whole cloves
½ cinnamon stick, broken into small pieces
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) cardamom seeds
1 tsp (5 ml) black peppercorns
1 tsp (5 ml) fenugreek seeds*
1 tsp (5 ml) ground ginger

* Available in Indian and Middle Eastern specialty shops

Combine all the ingredients and grind to a fine powder. Store
refrigerated in an airtight container for up to 3 months. Makes
about ¼ cup (60 ml).