Ethiopian Style Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large chicken, or chicken pieces
- 1 lemon (s)
- 0.5 ½ cup spice mix (Berbere), Ethiopian red pepper mix
- 2 teaspoons tomato paste
- 2 tablespoon butter
- 0.25 liter ¼ wine
- 2 teaspoons black cumin, ground
- 3 cloves garlic
- 0.5 teaspoon ½ ginger powder
- 0.5 teaspoon ½ cardamom powder
- 6 egg (s), hard-boiled
- 2 onion (s), diced
- salt
- pepper
- water
Print Recipe
Pin Recipe Instructions
- Doro Wet is one of the most famous Ethiopian dishes.
- Wash the chicken, cut it up and rub it with lemon juice.
- Cut the onions into rings and fry them brown in a saucepan with very little fat. Add the butter, tomato paste and berber and roast too. Add a little water and stir well.
- Add the wine, ginger, cardamom, black cumin and garlic and stir for 1-2 minutes. Add the chicken pieces and fry for 3-5 minutes. Pour in 2 cups of water and gently simmer open until the meat is cooked through. Season to taste with salt and pepper.
- Peel the boiled eggs and use a sharp knife to score the egg white in several places.
- Carefully fold in the eggs and remove the pan from the heat. Let it steep for another 5-10 minutes.
- Side dishes: Injeera (Ethiopian flatbread), flatbread, tomatoes.
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