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This African sauce features Strained fresh lemon juice, Salt, Finely chopped onions, Niter kebbeh, Finely chopped garlic. It delivers aromatic, well-seasoned taste, bright, zesty notes. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Doro Wat (Chicken Stewed In Red Pepper Sauce
Description
This African sauce features Strained fresh lemon juice, Salt, Finely chopped onions, Niter kebbeh, Finely chopped garlic. It delivers aromatic, well-seasoned taste, bright, zesty notes. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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fresh ginger root 1/4 ts Fenugreek seeds, pulverized -with a mortar and pestle -or in A bowl with the back of a -spoon 1/4 ts Ground cardamom 1/8 ts Ground nutmeg 1/4 c Berbere 2 tb Paprika 1/4 c Dry white or red wine 3/4 c Water 4 Hard-cooked eggs Freshly ground black pepper
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Pat the chicken dry with -paper towels and rub the -pieces with lemon Juice and salt.
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Let the -chicken rest at room -temperature for 30 Minutes.
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In an ungreased heavy 3 to -4 quart enameled -casserole,
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cook the onions Over moderate
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heat for 5 or -6 minutes, until they are -soft and dry.
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Shake the pan and
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stir the -onions constantly to -prevent them from Burning; if necessary, -
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reduce the
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heat or
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remove -the casserole from the Stove occassionally to
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let -it
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cool for a few moments -before returning it To the
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heat .
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Stir in the niter kebbeh -and, when it begins to -splutter,
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add the Garlic, ginger, fenugreek, -cardamom and nutmeg, -stirring well after each Addition.
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Add the berbere -and paprika, and stir over -low heat for 2 to 3 Minutes.
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Then pour in the -wine and water and, still -stirring, bring To a boil over high heat.
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Cook briskly, uncovered -for about 5 minutes, Or until the liquid in the -pan has
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reduce to the -consistency of heavy
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Cream .
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Pat the chicken dry and -drop it into the simmering -sauce, turning the Pieces about with a spoon -until they are coated on -all sides.
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Reduce the heat to the lowest point, cover tightly and simmer for 15 minutes.
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Withe tines of a fork, pierce 1/4-inch-deep holes over the entire surface of each egg.
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Then add the eggs and turn them gently about in the sauce.
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Cover and
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cook for 15 minutes more, or until the chicken is tender and the dark meat shows no resistance when pierced with the point of a small sharp knife.
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Sprinkle the stew with pepper and taste for seasoning.
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To serve, transfer the entire contents of the casserole to a deep heated platter or bowl.
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 55.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 9755.5mg407%
- Total Carbohydrate 12.9g5%
- Dietary Fiber 2.1g9%
- Sugars 5.2g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
african, boiling, chicken, chopped, doro, finely, fresh, garlic, juice, kebbeh, lemon, niter, onions, pepper, red, salt, sauce, scraped, simmering, stewed
