- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 509.1
- Total Fat: 34.4 g
- Cholesterol: 149.3 mg
- Sodium: 307.7 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 6.1 g
- Protein: 25.3 g
DORO WAT STEW (Ethopian Chicken Stew)Submitted by: LORANNEBRONZE
ull&st=true From http://www.food.com/recipe/eth
1 1/2 lbs chicken pieces, without skin
4 ounces butter
1 1/2 lbs onions, peeled and finely chopped
3 garlic cloves, chopped and mashed
1 1/2 tablespoons berbere, spice mix (See recipe)
4 1/2 ounces tomato puree
# 1 teaspoon sugar
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.
Number of Servings: 3
Recipe submitted by SparkPeople user LORANNEBRONZE.