Dorowat – Ethiopian Spicy Braised Chicken

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.

Cooking Method: Boiling, Stewing

Cuisine: African

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 1033

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.

Directions

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
Set the prepared spice paste aside.
3
Heat cooking oil in a large skillet over medium heat. Add chopped onions and minced garlic, sautéing until the onions are tender but not browned.
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
Add the cut-up chicken pieces to the skillet, ensuring they are evenly distributed.
6
Spoon the onion and spice mixture over the chicken pieces. Bring the mixture to a boil, then reduce the heat to low.
7
Cover the skillet and let the chicken simmer for about 30 minutes, allowing the meat to become tender and absorb the flavors.
8
Stir in the remaining 1/4 cup of dry red wine.
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
Skim off any excess fat from the surface of the sauce before serving.
11
Serve hot with Ethiopian flatbread (injera) to soak up the delicious sauce.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1033kcal

% Daily Value *
Total Fat 51.5 gg80%
Saturated Fat 12.8 gg64%
Cholesterol 303 mgmg101%
Sodium 1250 mgmg53%
Total Carbohydrate 26 gg9%
Dietary Fiber 9.4 gg38%
Sugars 11.3 gg
Protein 97.5 gg195%

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

Read it online: https://www.chefs-mate.com/recipe/dorowat-ethiopian-spicy-braised-chicken/