Difference between revisions of "Doro Wat III"
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* 3 up to 6 hard-boiled [[egg]]s, peeled (optional) | * 3 up to 6 hard-boiled [[egg]]s, peeled (optional) | ||
| − | == | + | == Procedures == |
# Cut apart the [[chicken]] (to avoid small bones, do not use backs or necks); remove skin and make slits in the meat. | # Cut apart the [[chicken]] (to avoid small bones, do not use backs or necks); remove skin and make slits in the meat. | ||
# If you're using [[tofu]], cut it into 2-inch cubes, then boil the cubes in a covered pot for 5 to 10 minutes until they puff up and become spongy; this enables the [[tofu]] to absorb the sauce. | # If you're using [[tofu]], cut it into 2-inch cubes, then boil the cubes in a covered pot for 5 to 10 minutes until they puff up and become spongy; this enables the [[tofu]] to absorb the sauce. | ||
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# When the dish is done, hold in a warm oven until ready to serve. | # When the dish is done, hold in a warm oven until ready to serve. | ||
| − | [[Category:Ethiopian Meat | + | [[Category:Ethiopian cuisine]] |
| − | [[Category:Ethiopian Vegetarian]] | + | [[Category:Meat Recipes]] |
| + | [[Category:Ethiopian cuisine]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Berbere Recipes]] | [[Category:Berbere Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
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[[Category:Hard-boiled egg Recipes]] | [[Category:Hard-boiled egg Recipes]] | ||
[[Category:Firm tofu Recipes]] | [[Category:Firm tofu Recipes]] | ||
| − | + | ||
[[Category:Tomato paste Recipes]] | [[Category:Tomato paste Recipes]] | ||
Latest revision as of 13:19, 15 July 2012
Classic Ethiopian chicken stew (tofu can be substituted for the chicken)
Ingredients
- 1 large fryer chicken (or 2 pounds firm tofu)
- olive oil for frying
- 1 stick of butter or soy margarine
- 1½ large onions, coarsely chopped
- 4 large cloves garlic, chopped
- 1 can (6 ounce) tomato paste
- 2 up to 3 tbsp berbere seasoning
- salt to taste
- 3 up to 6 hard-boiled eggs, peeled (optional)
Procedures
- Cut apart the chicken (to avoid small bones, do not use backs or necks); remove skin and make slits in the meat.
- If you're using tofu, cut it into 2-inch cubes, then boil the cubes in a covered pot for 5 to 10 minutes until they puff up and become spongy; this enables the tofu to absorb the sauce.
- Rinse in cold water and drain.
- Heat a few tablespoons of olive oil in a Dutch oven or skillet.
- Add butter or margarine, melt, then add the onions.
- Cook over medium heat until somewhat soft, then add garlic.
- When onions are translucent, stir in tomato paste and about ¼ cup of water.
- Strain the berbere and add it to the mixture.
- Add salt.
- Put the chicken or tofu in the pot, coat with the sauce, and cover.
- Simmer, stirring often to make sure the sauce doesn't stick or burn; add water as necessary to keep the sauce the consistency of thick ketchup.
- If you're using eggs (traditional in doro wat), add them whole to the mixture after 30 minutes.
- Simmer on the stove top about one hour.
- The sauce should be a rich, deep red.
- When the dish is done, hold in a warm oven until ready to serve.
