inthekitchen
Doro Wat
INGREDIENTS 1 whole chicken , broken down into drumsticks , thighs and breasts 2-3 Tbsp butter ( or nitter kibbeh ) 3-4 onions , finely chopped 1 Tbsp finely minced garlic 1 Tbsp finely minced ginger 1 Tbsp cardamom 1 Tbsp coriander 1 / 4 cup Ethiopian berbere 1 1 / 2 tsp salt 2 cups water hard boiled eggs , one per person
METHOD 1 . Heat the butter in a Dutch oven . Add the onions and sauté , covered , over low heat until they are golden , stirring occasionally . 2 . Add garlic , ginger , cardamom , coriander , berbere , salt and continue to sauté , stirring occasionally for another 20 minutes . 3 . Place chicken pieces in a pot of water . Bring to a boil and cook for 10-15 minutes . 4 . Add the chicken and 2 cups water to spice mixture
6 . Reduce heat to low . Cover and simmer for 45 minutes , stirring occasionally . 7 . Taste and add more berbere according to heat preference . 8 . Add hard boiled eggs and simmer on low heat , covered , for another 15 minutes . 9 . Serve hot with rice or injera bread .
Yield 6-7 servings
Chef Genet Ousho Gojo Ethiopian Restaurant Cooking grand meals for weddings and other events prepared Genet for the pace of running a restaurant . Since opening six years ago , Gojo has seen a steady increase of customers trying Ethiopian cuisine for the first time . Spices are used liberally in traditional dishes , whether to add depth of flavour or fiery heat . Chili powder mix berbere is a must for many dishes , and Genet ’ s choice blend , imported from Ethiopia , can be purchased at Gojo for home cooking . This must-have spice is a great pantry addition and an easy hack to boost flavour . ciao ! / mar / apr / two thousand twenty-two 17