Ethiopian Spicy Braised Chicken with Berbere Sauce
Doro Wat is a traditional Ethiopian stew that highlights the region's distinctive flavors and spices. At the heart of this dish is 'berbere', a vibrant and aromatic spice blend made primarily from red pepper. This delicious chicken stew is not only richly flavored but also deeply satisfying. Cooking the chicken with the skin on gives the dish its authentic taste, while the blend of spices, including ginger, garlic, and a mix of warm spices, creates a hearty and memorable meal. Perfectly paired with Ethiopian flatbread, this dish is ideal for special gatherings or a comforting family dinner.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
tomato sauce
8 ounces (canned)
paprika
1/4 cup
dry red wine
1/2 cup (divided)
gingerroot
1 tablespoon (grated (may substitute with 1 tsp ground ginger))
ground red pepper
1-2 teaspoons
ground cardamom
1/8 teaspoon
ground nutmeg
1/8 teaspoon
ground cloves
1/8 teaspoon
ground cinnamon
1/8 teaspoon
ground allspice
1/8 teaspoon
medium onions
2 (chopped)
garlic cloves
3 (minced)
cooking oil
2 tablespoons
ground turmeric
1/2 teaspoon
salt
1 teaspoon
broiler-fryer chicken
1 (cut up (2 1/2 to 3 pounds))
Ethiopian flat bread
to serve
Instructions
1
Prepare the berbere sauce by combining the tomato sauce, paprika, red wine, grated ginger, ground ginger, ground red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice in a bowl. Set aside.
2
In a large skillet, heat the cooking oil over medium heat. Add the chopped onions and minced garlic, cooking until the onions are tender and translucent, about 5-7 minutes. Avoid browning the onions.
3
Stir in the prepared berbere sauce along with the ground turmeric and salt, mixing well to combine.
4
Add the chicken pieces to the skillet, ensuring they are well-coated with the sauce. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let simmer for about 30 minutes, allowing the chicken to absorb the flavors.
5
After 30 minutes, stir in the additional 1/4 cup of dry red wine, cooking uncovered for an additional 15 minutes. Turn the chicken pieces frequently to ensure even cooking. Skim off any excess fat before serving.
6
Serve the Doro Wat hot, alongside Ethiopian flatbread to soak up the flavorful sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Doro Wat?
Doro Wat is a traditional Ethiopian chicken stew known for its rich flavors and use of berbere spice.
What is the primary spice blend used in this recipe?
The heart of the dish is 'berbere', a vibrant and aromatic spice blend primarily made from red pepper.
How do I prepare the berbere sauce?
Combine tomato sauce, paprika, red wine, ginger, ground red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice in a bowl.
Can I substitute fresh gingerroot?
Yes, you can substitute 1 tablespoon of grated gingerroot with 1 teaspoon of ground ginger.
What type of wine is recommended for this recipe?
The recipe calls for a total of 1/2 cup of dry red wine, added in two stages.
How should the onions be cooked?
Chop two medium onions and sauté them in cooking oil until tender and translucent, but do not brown them.
How many garlic cloves are needed?
The recipe requires 3 minced garlic cloves.
When do I add the turmeric?
Stir in the ground turmeric along with the prepared berbere sauce and salt after the onions and garlic are tender.
What kind of chicken should I use?
Use one broiler-fryer chicken, weighing between 2 1/2 to 3 pounds, cut into pieces.
Should the chicken be cooked with the skin on?
Yes, cooking the chicken with the skin on provides the dish its authentic taste.
How long does the chicken simmer initially?
The chicken should simmer covered for about 30 minutes to allow it to absorb the flavors.
What is the final cooking step for the chicken?
After the initial simmer, add more wine and cook uncovered for 15 minutes, turning the chicken frequently.
What should I do if there is excess fat in the sauce?
You should skim off any excess fat from the surface before serving the dish.
What is the traditional accompaniment for Doro Wat?
It is perfectly paired with Ethiopian flatbread, which is used to soak up the flavorful sauce.
How much tomato sauce is required?
The recipe uses 8 ounces of canned tomato sauce.
How much paprika is used in the sauce?
The recipe calls for 1/4 cup of paprika.
How much ground red pepper is added for spice?
Add 1 to 2 teaspoons of ground red pepper depending on your heat preference.
What warm spices are included in the berbere blend?
The blend includes cardamom, nutmeg, cloves, cinnamon, and allspice (1/8 teaspoon of each).
What is the role of salt in this recipe?
One teaspoon of salt is added to season the sauce and chicken.
What temperature should I use for sautéing the onions?
Use medium heat to ensure the onions become tender without browning.
Is this dish suitable for special gatherings?
Yes, it is considered ideal for special gatherings or as a comforting family dinner.
How much cooking oil is needed?
The recipe uses 2 tablespoons of cooking oil.
What is the first step in the instructions?
The first step is to prepare the berbere sauce by combining the liquid and dry spices.
Do I need to boil the mixture?
Yes, bring the sauce and chicken mixture to a boil before reducing the heat to a simmer.
Can I use ground ginger exclusively?
Yes, the recipe allows for ground ginger as a substitute for fresh gingerroot.
How often should I turn the chicken?
During the final 15 minutes of cooking, turn the chicken pieces frequently to ensure even cooking.
What is the total amount of red wine used?
A total of 1/2 cup is used, with 1/4 cup initially and another 1/4 cup in the final stage.
What does the description say about berbere?
It describes berbere as a vibrant and aromatic spice blend that is at the heart of the dish.
Is the chicken cooked covered or uncovered?
It is cooked covered for the first 30 minutes and uncovered for the final 15 minutes.
How would you describe the flavor profile of Doro Wat?
It is a hearty, richly flavored, and spicy stew with warm aromatic notes.