Sunday, March 21, 2010

SUNDAY WITH MARLENA- DORO WAT


This is a typical Ethiopian stew that are often made for Shabbat (sabbath). The stew is typically served with a flat bread call Injera which is made before the sabbath. The eggs are an intrinsic part of this dish.



Doro Wat

serves 4

6 Tbsp vegetable oil
6-8 onions chopped- though realistically 2-3 large onions is probably enough
6 garlic cloves chopped
2 tsp. chopped fresh ginger
1 C. water or chicken stock
1 C tomato sauce or 140z canned chopped tomatoes
1 chicken cut into pieces
5-8 cardomom pods- do not use ground cardamom
1/2 tsp ground cinnamon
large pinch ground cloves
large pinch grated nutmeg
cayenne pepper or hot paprika or berbere* to taste.
4 hard boiled eggs
salt and pepper to taste
fresh cilantro and onion rigs to garnish

Heat the oil in a pan, add the onions and cook for 10 minutes or until softened but not browned. Add the garlic and ginger and cook 1-2 minutes.
Add the water or chicken stock and the tomato sauce or chopped tomatoes. Bring to a boil stirring constantly until the liquid has reduced and the mixture has thickened. Season with salt and pepper. Add the chicken and the spices to the pan and turn the chicken to coat. Reduce the heat, cover and simmer stirring occasionally for about an hour or until the chicken is cooked through.

Add more liquid if the mixture becomes too thick. Peel the hard cooked eggs and prick the eggs once or twice with a fork. Add the eggs to the sauce and heat gently until the eggs are warmed through. Garnish with cilantro and onion rings and serve with the injera or rice.
* Berbere
1/4 tsp ground allspice
3/4 tsp ground cardamom
1/8 tsp ground cloves
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp ground fenugreek
1/4 tsp ground nutmeg
1/2 tsp black pepper
1/4 tsp ground tumeric
4-6 Tbsp of a combination of ground cayenne pepper, and paprika
1 Tbsp salt
1 tsp ground ginger
In a heavy skillet over medium heat, toast the dried spices for a few minutes stirring or shaking the skillet to avoid scorching. When the spices are fragrant remove from heat and cool. Remember, the pan is still hot and will continue to roast the spices and possibly burn them. Remove the spice mix to a bowl to cool.
Store this mixture in a tightly sealed container.

Please go see what my pals Shankari and Mel have for you.

3 comments:

Melly/Melody/or Mel said...

The first time I saw this recipe in the book I wanted to try it. It looks really good...I was wondering if the eggs got rubbery??

Anonymous said...

While the picture of the stew is lovely, for some reason I can't handle the concept of eating chicken with eggs. Like chicken omelets or something, it creeps me out. But it does look tasty!

-Jenny

Eileen said...

I originally cooked the egg so it was just done, still a little squishy so when I heated it with the chicken it was cooked perfectly. Yes, in reheating it got a little rubbery. I wasn't too sure of the egg, but it tasted good eaten with the chicken and rice.

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