“Ethiopian chicken stew.” - by MommaOfBoys
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
- Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.
Nutrition
Amount Per Serving (8 total)
- Calories
- 498 cal
- 25%
- Fat
- 41.4 g
- 64%
- Carbs
- 8.7 g
- 3%
Based on a 2,000 calorie diet
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Reviews (1)
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"This is a really, really good basic recipe but it's definitely missing the necessary garlic; about 1 tablespoon minced. For a truly traditional Doro Wat try adding 1/2 tsp each of fenugreek, cardamom..." See more and nutmeg and also clarify the butter (clarifying is really easy and you can make extra and freeze it for furure use). For those who like traditional spicy Ethiopian heat; double or triple the paprika and cayenne. One last important tip is to cut six shallow lengthwise slits in the eggs before placing them in the stew for heating so that they can soak up some of the awesome stew flavors ;-)"
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