Delicious Ethopian doro wat chicken

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Ethopian Doro Wat Chicken.
Ethopian Doro Wat Chicken.
The Africa Cook Book
Prep Time: 15 MIN
Servings: 6
Cooking Time: 50 MIN
  • 1 1/2kg - chicken, cut into serving pieces
  • 45ml - freshly squeezed lemon juice
  • 10ml - salt
  • 500ml - finely chopped onion
  • 60ml - niter kibbeh
  • 22,5ml - finely chopped garlic
  • 10ml - finely chopped fresh ginger
  • 2,5ml - ground cardamom
  • 2,5ml - ground nutmeg
  • 125ml - berbere
  • 15ml - paprika
  • 125ml - red wine
  • 180ml - water
  • - basmati rice

The chicken pieces are stewed in a paprika paste, which adds extra spice to this recipe.

1 Dry the chicken pieces with paper towel, then rub with the lemon juice and salt.

Place them in a bowl, cover with a cloth and set aside for 30 minutes.

2 Dry-fry (without oil) the onion in a pot over low heat until it’s soft and dry.

3 Stir in the niter kibbeh.

4 When it begins to spatter, add the garlic, ginger, cardamom and nutmeg, stirring well after each addition.

5 Mix in the berbere and paprika and simmer for 2 minutes.

6 Pour in the wine and water, stir and bring to a boil. Cook over moderate heat until the liquid has reduced to a thick sauce.

7 Add the chicken pieces, cover with a lid and cook over moderate heat until the meat is tender and juicy.

8 To serve

Serve with basmati rice.

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