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Doro Wat – Ethiopian Spicy Braised Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: http://criscommunity.wordpress.com/author/criscommunity/
| 8 oz. | tomato sauce |
| ¼ cup | paprika |
| 1 T. | ginger root, grated |
| 1 tsp. | red pepper |
| 1/8 tsp. | ground cardamom |
| 1/8 tsp. | ground nutmeg |
| 1/8 tsp. | ground clove |
| 1/8 tsp. | ground cinnamon |
| 1/8 tsp. | ground allspice |
| 2 medium | onions, chopped |
| 2 cloves | garlic, minced |
| 2 T. | cooking oil |
| ½ tsp. | ground turmeric |
| 3 lbs. | broiler chicken, cut up |
| ¼ cup | dry red wine |
Make the red pepper sauce first by combining tomato sauce, paprika, red wine, grated ginger root, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice. Set red pepper sauce aside. In a large skillet cook onion and garlic in hot oil until onion is tender but not brown. Stir in red pepper sauce, turmeric, and 1 teaspoon of salt. Add chicken pieces to skillet. Spoon onion mixture over chicken pieces and bring mixture to a boil. Reduce heat, cover and simmer about 30 minutes. Stir in ¼ cup dry red wine. Cook uncovered about 15 minutes turning chicken pieces often. Skim off fat. Serve with Ethiopian flat bread. Serves 4.
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