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Dorowat – Ethiopian Spicy Braised Chicken

Dorowat - Ethiopian Spicy Braised Chicken recipe image
Dorowat is a classic Ethiopian dish known for its rich, complex flavor profile and tender meat. This spicy braised chicken stew combines the heat of red pepper and paprika with the warm aromatics of cardamom, cloves, cinnamon, and allspice. The addition of dry red wine deepens the sauce, while fresh ginger and garlic provide a pungent kick. Perfectly balanced between sweet and spicy, this hearty meal is traditionally served with injera, a spongy flatbread that soaks up the flavorful sauce. It is an excellent choice for family dinners or gatherings where you want to impress guests with authentic African cuisine. The low-and-slow cooking method ensures the chicken becomes fall-off-the-bone tender, making every bite a comforting experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1033.3
Description
Dorowat is a classic Ethiopian dish known for its rich, complex flavor profile and tender meat. This spicy braised chicken stew combines the heat of red pepper and paprika with the warm aromatics of cardamom, cloves, cinnamon, and allspice. The addition of dry red wine deepens the sauce, while fresh ginger and garlic provide a pungent kick. Perfectly balanced between sweet and spicy, this hearty meal is traditionally served with injera, a spongy flatbread that soaks up the flavorful sauce.
Ingredients
  • 8 ounce Tomato sauce
  • 1/4 cup Paprika
  • 1/4 cup Dry red wine
  • 1 tablespoon Ginger root; grated
  • 1 teaspoon Red pepper
  • 1/8 teaspoon Cardamom; ground
  • 1/8 teaspoon Nutmeg; ground
  • 1/8 teaspoon Clove; ground
  • 1/8 teaspoon Cinnamon; ground
  • 1/8 teaspoon Allspice; ground
  • 2 Medium Onions; chopped
  • 2 Garlic Cloves; minced
  • 2 tablespoon Cooking oil
  • 1/2 teaspoon Ground turmeric
  • 3 pound Broiler chicken; cut up
  • 1/4 cup Dry red wine
Directions
  1. 1
    In a small bowl, combine tomato sauce, paprika, 1/4 cup dry red wine, grated ginger, red pepper, cardamom, nutmeg, ground cloves, cinnamon, and allspice to create the spice paste.
  2. 2
    Set the prepared spice paste aside.
  3. 3
  4. 4
    Stir the reserved red pepper sauce mixture and ground turmeric into the onion and garlic base. Add 1 teaspoon of salt and stir well to combine.
  5. 5
    Add the cut-up chicken pieces to the skillet, ensuring they are evenly distributed.
  6. 6
    Spoon the onion and spice mixture over the chicken pieces. Bring the mixture to a boil, then reduce the heat to low.
  7. 7
    Cover the skillet and let the chicken simmer for about 30 minutes, allowing the meat to become tender and absorb the flavors.
  8. 8
    Stir in the remaining 1/4 cup of dry red wine.
  9. 9
    Remove the lid and continue cooking for about 15 minutes, turning the chicken pieces often to ensure even cooking and to prevent sticking.
  10. 10
    Skim off any excess fat from the surface of the sauce before serving.
  11. 11
    Serve hot with Ethiopian flatbread (injera) to soak up the delicious sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1033.3kcal
% Daily Value *
Total Fat 51.5g80%
Saturated Fat 12.8g64%
Cholesterol 303.3mg102%
Sodium 1249.9mg53%
Total Carbohydrate 26.0g9%
Dietary Fiber 9.4g38%
Sugars 11.3g
Protein 97.5g195%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ethiopian, dorowat, spicy chicken, braised chicken, african stew, red wine sauce, spice blend, cardamom, clove, cinnamon, allspice, ginger, garlic, onion, paprika, tomato sauce, comfort food, slow cooked, aromatic, tender
Read it online: https://www.chefs-mate.com/recipe/dorowat-ethiopian-spicy-braised-chicken/