Best Ethiopian Spicy Chicken Stew Recipes

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ETHIOPIAN SPICY CHICKEN STEW



Ethiopian Spicy Chicken Stew image

Make and share this Ethiopian Spicy Chicken Stew recipe from Food.com.

Provided by yewoinfamilycooking

Categories     Poultry

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

4 chicken drumsticks, 4 chicken breasts, 4 chicken thighs
6 cups red onions (thinly chopped) or 6 cups shallots (thinly chopped)
1 1/2 cups red chili powder (berbere)
1 1/2 cups clarified butter (Nitir Kebe)
6 garlic cloves (peeled and minced)
1 teaspoon garlic powder
1/4 teaspoon black cumin
1/2 cup red wine (if preferred)
1 teaspoon false cardamom powder
1/4 teaspoon black pepper
6 cups water
2 limes or 2 lemons
salt
8 eggs

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.

Nutrition Facts : Calories 593.2, Fat 47.3, SaturatedFat 25, Cholesterol 332.6, Sodium 346.1, Carbohydrate 29.6, Fiber 10.3, Sugar 7.7, Protein 18.5

ETHIOPIAN SPICY CHICKEN STEW



ETHIOPIAN SPICY CHICKEN STEW image

Categories     Chicken

Yield 8

Number Of Ingredients 14

4 chicken drumsticks, 4 chicken breasts, 4 chicken thighs
6 cups red onions (thinly chopped) or 6 cups shallots (thinly chopped)
1 1/2 cups red chili powder (berbere)
1 1/2 cups clarified butter (Nitir Kebe)
6 garlic cloves (peeled and minced)
1 teaspoon garlic powder
1/4 teaspoon black cumin
1/2 cup red wine (if preferred)
1 teaspoon false cardamom powder
1/4 teaspoon black pepper
6 cups water
2 limes or 2 lemons
salt
8 eggs

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-INSPIRED SPICY CHICKEN STEW



Ethiopian-Inspired Spicy Chicken Stew image

Number Of Ingredients 14

1/4 teaspoon coriander and cinnamon
1/2 teaspoon fenugreek and black pepper
1/8 teaspoon allspice, cardamom, and cloves
1/4 teaspoon cayenne
1/2 teaspoon turmeric
1 teaspoon fresh ginger
1 onion, chopped
2 teaspoons grapeseed or canola oil
1 tablespoon butter
28 ounces whole peeled tomatoes
1 tablespoon dry red wine
1 clove garlic, minced
2 chicken breasts
2 hard boiled eggs

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.

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