Best Ethiopian Chicken Recipes

DORO WAT: ETHIOPIAN CHICKEN DISH

Steps:

• Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
• Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
• Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

DORO WAT (ETHIOPIAN CHICKEN STEW)

Steps:

• Combine chicken and lemon juice in a bowl and marinate until flavors meld, at least 15 minutes.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Melt butter over medium heat in a pot. Add onion, ginger, and garlic to the hot butter and cook until onion is soft, 5 to 7 minutes.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 25 to 30 minutes. Keep warm.
• While rice cooks, stir paprika and berbere seasoning into the onion mixture, adjusting to taste. Add chicken to the pot and brown, 5 to 7 minutes per side. Pour in tomatoes and stir to combine. Pour in enough chicken broth to thin mixture out to stew consistency. Reduce heat and let simmer until chicken is no longer pink in the center, 20 to 30 minutes, adding hard-boiled eggs when stew has about 10 minutes of cooking time left.
• Pierce eggs using a fork to allow sauce to seep in. Continue to simmer 10 minutes more. Season with salt and pepper and serve over cooked basmati rice.

ETHIOPIAN DORO WAT (CHICKEN STEW)

Steps:

• Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
• In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
• Add berbere and saute the mixture over low heat until it browns.
• Add chicken stock and lime juice, simmer 3-4 minutes.
• Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
• Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.

DORO WAT (ETHIOPIAN-STYLE SPICY CHICKEN)

Steps:

• Heat the oven to 350 degrees and rub the chicken with the lemon juice and vinegar.
• Put the chicken in a rimmed baking sheet and bake, discarding the juices after 20 minutes, then draining again after 10 more minutes. Remove meat from oven and set aside.
• As the chicken cooks, put the onions, ginger and garlic in a food processor with a steel blade and finely chop until almost ground, leaving a bit of texture.
• Heat oil in a deep skillet over medium heat. Add the onion mixture and simmer, stirring frequently, about 20 minutes or until the onions have turned golden. Then stir in 1 tablespoon of the chile powder, the sweet paprika, ginger, coriander, cardamom, thyme, fenugreek, salt and pepper.
• Cook for a few minutes, taste the sauce, and if you prefer more bite, add more chile. Add the chicken and simmer, covered, for about 15 more minutes, adding as much as a cup of water to reach the consistency of a thick sauce. Add more salt and pepper, if desired.
• Serve with injera, pita, naan or rice and, if you wish, hard-boiled eggs.

DORO WAT (ETHIOPIAN SPICY BRAISED CHICKEN)

Steps:

• For the berbere:.
• Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.
• Set the red pepper sauce aside.
• For the chicken:.
• In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.
• Stir in the red pepper sauce, turmeric, and 1 tsp salt.
• Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat. Cover and simmer about 30 minutes.
• Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often. Skim off the fat, and serve with Ethiopian Flat Bread.

ETHIOPIAN CHICKEN DORO WAT (STEW)

Steps:

• THE BERBERE SPICE MIXTURE:
• Heat a large, heavy pan or saucepan.
• Add all the spices up to and including the allspice. Roast over a fairly low heat, stirring, to prevent burning.
• After a couple of minutes add the rest of the spice ingredients, mix, and roast over very low heat for about 10 minutes.
• This makes about 1 cup. When cool, store in a glass jar with a lid.
• The DORO WAT:.
• Make a few cuts in each chicken piece, to allow the sauce to penetrate the chicken flesh.
• In a large pot melt the butter and fry the chopped onions and garlic over medium heat, about 10 minutes. Add the 3 tablespoons Berbere spice mixture, stir through, and then add the tomato puree, sugar and salt.
• Simmer this over low heat for about 10 minutes. Add the chicken piece by piece, and stir well so each piece is covered with the sauce.
• Add enough water to get a sauce consistency as for thick soup. Simmer for 30 minutes, but stir now and then.
• Add the peeled, hard-boiled eggs (whole). Cover the pot, and let cook over low heat until chicken is tender. The oil tends to rise to the top when the dish is ready.
• Traditionally the dish will be cooled down somewhat before serving.
• * The stew can be made a day or two ahead. Do taste the sauce: it should not be acidic from the tomato puree, in which case more sugar can be added (canned purees differ in sweetness and some become quite acidic during cooking). Also, adjust the salt to taste.

AFRICAN (ETHIOPIAN) CHICKEN IN SPICY RED SAUCE

Steps:

• 1. BERBERE: Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
• 2. CHICKEN: Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
• 3. Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.
• 4. Add wine, broth, and tomato paste; stir until well blended. 8 Add chicken mixture; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
• 5. Stir in cilantro. Serve with lemon wedges.

ETHIOPIAN SPICY CHICKEN STEW

Steps:

• Remove skin, fat and trim the end bones from the chicken pieces; wash the pieces three times in cold water with piece of lemon/lime; soak in fresh cold water with fresh sliced pieces of limes/lemons and a pinch of salt (10 minutes).
• In medium pot cook the onion using two cups of water by adding one tablespoon each time until the onion is golden brown and soft (20-25 minutes).
• Add one cup of water to the cooked onion, bebere(red chili powder), garlic, black cumin, red wine, and stir it well for 10 minutes; add the purified butter and mix it very well (10 minutes);.
• Remove lime/lemon and rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece (to marinate the chicken pieces); add the pieces to the stew (10 minutes);.
• Add three cups of water; cover the lid and stir the stew more often. After 15 minutes add the rest of the spices - false cardamom, black pepper and salt; mix them well. Cook it for another 30 minutes. Remove from heat.
• Meanwhile, boil the eggs for 15 minutes; Remove the shell;.
• Add the hard-boiled eggs to the chicken stew. Remove the stew from heat.
• Serve it hot with Injera (Ethiopian flat bread) or with any kind of bread.

SPICY ETHIOPIAN CHICKEN

Steps:

• Combine first 3 ingredients in small bowl.
• Sprinkle chicken on both sides.
• Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
• Add chicken and sauté until brown, about 4 minutes on each side.
• Transfer to plate.
• Melt remaining 1 tablespoon butter in same skillet.
• Add onion and sauté for 3 minutes.
• Add ginger and sauté for 1 minute.
• Return chicken to skillet.
• Add 1 cup water and bring up to a boil.
• Reduce heat to medium-low; cover and simmer until the chicken is cooked through, for about 7 minutes.
• Transfer chicken to 2 plates and cover with foil.
• Increase heat to boil and boil sauce until slightly thickened, for about 7 minutes.
• Season salt with salt and pepper.
• Spoon over chicken.

SPICY ETHIOPIAN CHICKEN

Steps:

• 1. Season meat with ghee or oil, then sprinkle with salt.
• 2. Combine spices together in a bowl. Mix half of the spice mixture with chicken in a large bowl. Once thoroughly coated, arrange the chicken in a casserole dish lined with foil (enough to make a package).
• 3. Sprinkle more of the spice over the chicken to your liking. The more spice - the spicier the chicken. Fold foil over the chicken to seal it up.
• 4. Preheat oven to 325 degrees. Chicken will cook for an hour and a half, then open up the foil packet and continue cooking uncovered approximately 30-45 minutes longer.
• 5. Arrange the chicken on a tray and spoon sauce over it. Serve with injera or rice. Use the lemon or lime wedges to squeeze over the chicken just before you serve it.

ETHIOPIAN SPICY CHICKEN STEW

Steps:

• 1. Remove skin, fat and trim the end bones from the chicken pieces; wash the pieces three times in cold water with piece of lemon/lime; soak in fresh cold water with fresh sliced pieces of limes/lemons and a pinch of salt (10 minutes). 2. In medium pot cook the onion using two cups of water by adding one tablespoon each time until the onion is golden brown and soft (20-25 minutes). 3. Add one cup of water to the cooked onion, bebere(red chili powder), garlic, black cumin, red wine, and stir it well for 10 minutes; add the purified butter and mix it very well (10 minutes);. 4. Remove lime/lemon and rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece (to marinate the chicken pieces); add the pieces to the stew (10 minutes);. 5. Add three cups of water; cover the lid and stir the stew more often. After 15 minutes add the rest of the spices - false cardamom, black pepper and salt; mix them well. Cook it for another 30 minutes. Remove from heat. 6. Meanwhile, boil the eggs for 15 minutes; Remove the shell;. 7. Add the hard-boiled eggs to the chicken stew. Remove the stew from heat. 8. Serve it hot with Injera (Ethiopian flat bread) or with any kind of bread.

ETHIOPIAN CHICKEN AND ONION STEW

Steps:

• Place split chicken breasts in a large bowl; add lime and water. Let stand while you prepare sauce.
• Combine allspice, ginger, pepper and garlic in a mortar and mash to a paste with a pestle or grind in a food processor fitted with the metal blade. Add cayenne, cardamom and cloves and mix again set aside.
• Heat a large, deep sauté pan or casserole over medium heat. Without using any fat, add onions and stir constantly until some moisture has been released. Cook, stirring often, until onions are soft and somewhat golden, 30 to 40 minutes. If the skillet gets too dry, add 1 to 2 tablespoons butter. This process is slow, but eventually, onions will take on a golden color.
• Add remaining butter and spice paste and stir constantly until butter melts. Keep stirring over medium heat to release flavor of seasonings, 2 to 3 minutes. Stir in 1/2 cup chicken stock and cook for 3 minutes.
• Remove chicken pieces from water, shake them dry, and push them into onion mixture. Cover and cook over medium low heat for 7 minutes. Remove cover, stir in another 1/2 cup chicken stock and cook, uncovered, until chicken is tender, about 35 minutes. Add more stock if sauce gets too dry. (It should be creamy-saucy, not thin and runny.).
• Sprinkle sauce with salt and more pepper to taste. Carefully stir in eggs, without breaking them up too much or tearing chicken off bone. Carefully spoon chicken, sauce and some egg onto heated plates. Serves 6. Good wine to serve is Cline Cellars Cotes d'Oakly (California: Contre Costa).
• Onions, Onions, Onions.

DORO WE'T (ETHIOPIAN CHICKEN STEW)

Steps:

• In a large Dutch oven, combine onion, garlic, and ginger. Cook over medium-low heat, stirring, until dry and browned, and beginning to stick to the pot about 10 minutes. Add butter, and cook for 15 minutes. Stir in 1/4 cup water and chili powder. Cook for 15 minutes. Stir in red wine, and cook for 10 minutes more.
• Remove the skin from all but the chicken wings. Using a sharp knife, slash each piece two or three times to allow the sauce to penetrate the chicken. Add the dark meat to the Dutch oven, and cook for 5 minutes. Add remaining pieces of chicken. Cook for 10 minutes. Slowly add 2 3/4 cups water, and cook until heated through, about 25 minutes. Season with salt. Remove from heat, and let rest 15 minutes.
• Using a paring knife, make slits in eggs, about 1/2 inch apart. Add eggs to chicken mixture, and stir to coat. Serve immediately.

ETHIOPIAN-INSPIRED SPICY CHICKEN STEW

Steps:

• In a small bowl, mix together the spices.
• Cut the chicken legs into four pieces (i.e. 2 legs, 2 thighs), and season with salt and pepper. Heat the oil in a frying pan with deep sides and brown the chicken on all sides over medium-high until golden. Take the chicken out of the pan and lower heat to medium-low and add the butter, onions, and grated ginger. Cook the onions and ginger for about 5 minutes, but don't let them brown (a little golden is okay). Add the dry spice mixture and cook for another minute or two.
• Add the tomatoes and their juices and break them up using a spoon. Add the garlic and a splash of red wine and stir to incorporate.
• Add the chicken back to the pan and simmer over low to medium low for 1 1/2 to 2 hours until the sauce is fairly thick. Add salt to taste.
• About 5 minutes before you plan to serve, peel the eggs and add to the stew to heat them through. Doro wat is usually served with injera, which is a spongy Ethiopian flatbread that tastes similar to sourdough bread. This stew is also good with brown rice or even roasted cauliflower (as shown in the photo). I'm not sure I'd recommend serving it with Brussels sprouts (also see photo), which I only did to use up some vegetable odds and ends. I would, however, recommend some collard greens if you'd like something green to go along with it.

ETHIOPIAN RICE WITH CHICKEN

Steps:

• 1. Chop the chicken thigh into small cubes and mix with the ginger and cumin and a tablespoon olive oil. Set aside.
• 2. Heat a deep skillet and add the chopped onion. Cook until lightly browned, then add the cloves and cinnamon and cook until fragrant.
• 3. Add the chicken and mix ro combine. When chicken starts to brown, add the rice and chicken broth and bring to a boil. Add salt to taste. Cook over very low heat, covered for 15 to 20 minutes until rice is tender. Let stand 5 minutes, covered and serve hot.

CHICKEN STEW - ETHIOPIAN STYLE

Steps:

• 1. Drizzle the chicken with lemon juice and sprinkle with salt. Set aside.
• 2. Over medium heat, melt ghee in a dutch oven. Add onion, garlic, ginger, and spices. Saute until onions are tender, about 5 minutes.
• 3. Add water, and bring to a simmer. Add the chicken, turning to coat - return to a simmer for approximately 20 minutes or until chicken is cooked through.
• 4. Uncover and simmer for anothr

DORO WAT: ETHIOPIAN CHICKEN IN RED PEPPER PASTE

Steps:

• Method 1.Mix together the chicken pieces, lemon juice and salt and in a large, non-reactive bowl and set aside to marinate for about 30 minutes. 2.While the chicken is marinating, puree the onions, garlic and ginger in a food processor or blender. Add a little water if necessary. 3. Heat the oil, butter or niter kibbeh in a large pot over medium flame. Add the paprika and stir in to color the oil and cook the spice through, about 1 minute. Do not burn. Stir in the berberé paste and cook for another 2 to 3 minutes. 4. Add the onion-garlic-ginger puree and sauté until most of the moisture evaporates and the onion cooks down and loses its raw aroma, about 5 to 10 minutes. Do not allow the mixture to burn. 5. Pour in the water or stock and wine and stir in the chicken pieces, cayenne to taste, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add water as necessary to maintain a sauce-like consistency. 6. Continue to cook for another 10 to 15 minutes, or until the chicken is cooked through and very tender. 7. Adjust seasoning and serve hot with injera bread or rice.

ETHIOPIAN CHICKEN WINGS

Steps:

• Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil and cook for 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.
• Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking. Hint: Bake on parchment paper or non-stick foil to keep the wings from sticking and to make clean-up easy. The side of the wing facing the baking sheet will get the crispiest.

ETHIOPIAN CHICKEN

Steps:

• Preheat over to 325F, 160C or Gas Mark 3.
• Coat the drumsticks or thighs in the peanut oil or melted butter.
• Mix all the spices together in a small bowl.
• In a large bowl mix half of the spice mix with the chicken, then arrange the drumsticks in a casserole dish lined with enough foil to make a package. You will be cooking these covered most of the time.
• Sprinkle more of the spice on the drumsticks. You can use all of the spice mix or stop whenever you want.
• Fold over the foil to seal up the chicken and bake for 90 minutes.
• At 90 minutes open up the foil packet to allow the chicken to cook uncovered. Continue cooking for at least 15 minutes but I recommend longer, 30 - 45 minutes.
• To serve, baste with the sauce from the pan and squeeze some fresh lime juice of the chicken right before you serve it.

ETHIOPIAN CHICKEN

Steps:

• Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil, and cook for 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.
• Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking.