Doro Wat: Spicy Chicken Stew
Serves 4
This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia. The key to making its delicious, sweet-and-spicy sauce is to cook the onions slowly, until they've caramelized, to make a deeply flavored base. This recipe is based on one used by Elizabeth Goshu at her restaurant, Nyala, in Los Angeles.
INGREDIENTS:
4 tbsp. nit'r qibe (Ethiopian Spiced Butter), or unsalted butter.
2 large yellow onions, roughly chopped.
1 tbsp. finely chopped garlic.
1 tbsp. finely chopped peeled fresh ginger.
1-½ tbsp. berbere (Ethiopian Spice Mix) plus more as needed.
4 chicken legs (about 2 ¼2; lbs.), skinned and divided into drumsticks and thighs.
Kosher salt, to taste.
Injera (Ethiopian Flatbread).
INSTRUCTIONS:
1. Heat butter in a large straight-sided skillet over medium-low heat. Add onions and cook, stirring occasionally, until deeply caramelized, about 25 minutes. Add garlic and ginger and cook, stirring, until softened, 6–8 minutes. Add berbere and 2 cups water; stir well. Season the chicken all over with salt; nestle the pieces in the skillet. Reduce heat to low and simmer, covered, turning occasionally, until chicken is cooked through, about 40 minutes.
2. Uncover skillet and raise heat to medium-high; simmer to reduce the liquid until it has a thick, gravy-like consistency, about 5 minutes. Add eggs; stir to warm through. Taste and season with more berbere and salt, if necessary. Serve hot with the injera.
From: https://www.saveur.com/article/Recipes/Spicy-Chicken-Stew
Berbere: Ethiopian spice mix
Berbere: Ethiopian spice mix
Makes about ¾ cup
Berbere, whose name means “hot” in Amharic, is a chile-spice blend that's essential to many Ethiopian dishes, including Doro Wot and Misr Wot.
INGREDIENTS:
2 tsp. coriander seeds
1 tsp. fenugreek seeds
½ tsp. black peppercorns
¼ tsp. whole allspice
6 white cardamom pods
4 whole cloves
½ cup dried onion flakes
5 dried chiles de árbol, stemmed, seeded, and broken into small pieces
3 tbsp. paprika
2 tsp. kosher salt
½ tsp. ground nutmeg
½ tsp. ground ginger
½ tsp. ground cinnamon
INSTRUCTIONS:
1. In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.
2. Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chiles, and grind with the other spices until fine.
3. Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.
From: https://www.saveur.com/article/Recipes/Ethiopian-Spice-Mix
Ye'abesha gomen: Collard greens
Ye'abesha gomen: Collard greens
Serves 4
These fragrant collards are cooked with an Ethiopian-style spiced butter flavored with cardamom, fenugreek, and nigella seeds.
INGREDIENTS:
4 tbsp. unsalted butter
⅛ tsp. black cardamom seeds
⅛ tsp. ground fenugreek
⅛ tsp. nigella seeds
¼ cup extra-virgin olive oil
1 large yellow onion, minced
3 cloves garlic, minced
2 Thai chiles, stemmed, seeded, and minced
1 1-inch piece ginger, peeled and minced
1½ lbs. collard greens, stemmed and cut crosswise into ¼"-wide strips
Kosher salt and freshly ground black pepper, to taste
White wine vinegar, to taste
INSTRUCTIONS:
1. Heat butter in a 6-qt. pot over medium heat. Add cardamom, fenugreek, and nigella and cook, stirring often, until fragrant, 1–2 minutes. Increase heat to medium-high and add oil; add onions and cook, stirring often, until browned, 10 minutes. Add garlic, chiles, and ginger and cook, stirring often, until soft and fragrant, 3 minutes.
2. Add collards, 1⅓ cups water, and salt and pepper; cover and bring to a boil. Reduce heat to low and cook, stirring occasionally, until collards are tender, 50–55 minutes. Stir in vinegar and serve collards hot.
https://www.saveur.com/article/Recipes/Yeabesha-Gomen-Ethiopian-Collard-Greens
