Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew

Name: Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew
Yield: 6 servings
Cuisine: American
Ingredients: 2 kg Chicken drumettes; 1 kg Onion; 2 clove Garlic; 2 tbsp Curry powder; 3 Takanotsume; 1 tsp Cayenne pepper; 40 grams Butter (unsalted); 2 tbsp Vegetable oil; 1 Italian parsley (finely chopped); 2 tsp Salt; 1 dash Pepper

cookpad.japan @cookpad_jp

This is a recipe my mother learned a long time ago from the mother of an Ethiopian exchange student who lived in the neighborhood.

The butter will reduce the spiciness of this dish, but adjust the amount of takanotsume and cayenne pepper to taste. Adding a teaspoon of paprika will also add to the flavor and color. Recipe by madamekaiu

This is a recipe my mother learned a long time ago from the mother of an Ethiopian exchange student who lived in the neighborhood.

cookpad.japan @cookpad_jp

This is a recipe my mother learned a long time ago from the mother of an Ethiopian exchange student who lived in the neighborhood.

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Ingredients

6 servings

2 kgChicken drumettes
1 kgOnion
2 cloveGarlic
2 tbspCurry powder
3Takanotsume
1 tspCayenne pepper
40 gramsButter (unsalted)
2 tbspVegetable oil
1Italian parsley (finely chopped)
2 tspSalt
1 dashPepper

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Steps

1

Mince the onion and garlic, and bring the chicken drumettes to room temperature.
2

Heat 1 tablespoon oil and 1 tablespoon butter in a thick-bottomed pot, then sauté the onions over medium-high heat.
3

When the moisture cooks off the onions, add the garlic, reduce to low heat, then sauté until both the onions and garlic are golden brown.
4

Lightly season the chicken with salt and pepper. Heat 1 tablespoon vegetable oil in a frying pan, place the chicken in the pan, then cook until golden brown.
5

Transfer the browned chicken to the pot from Step 3.
6

When the chicken completely browns, simmer 1 cup water in the emptied frying pan, use a rubber spatula to scrape any bits, then pour it into the pot.
7

Add just enough water to cover the chicken, stir in and then simmer. Reduce to low heat, add 1 teaspoon salt, then add the takanotsume after removing the seeds.
8

Cover with a lid, then simmer for about 20 minutes, add the curry powder and cayenne pepper, and simmer for another 10 minutes or so over low heat.
9

Remove the lid and simmer about 15-20 minutes until the soup thickens.
10

Once the soup has simmered to the degree shown in this photo, season with the remaining amount of salt to taste. Add 30 g butter and stir in to melt.
11

Serve it with white rice or buttered rice, and sprinkle with parsley. You could also serve it with a boiled egg, if you like.