Doro Wat - Ethiopian Chicken CurryThis is perhaps the best known food from Ethiopia and is often referred to as that country's national dish. This recipe makes a very tasty version with a deep, rich flavor and tender chicken pieces. Making your own homemade berberé is not difficult and is essential to give the dish the proper flavor. I tried to bring this dish to you only for the fact, that to most people Ethiopia, still stand for poverty, ill fed children and everything bad. But this wonderful dish will give you an idea, that if a country can produce a cuisine as wonderful as this, it's worth it's place in our own Indian Kitchen.
2) While the chicken is marinating, puree the onions, garlic and ginger in a food processor or blender. Add a little water if necessary.
3) Heat the oil, in a large pot over medium flame. Add the paprika and stir in to colour the oil and cook the spice through, about 1 minute. Do not burn.
4) Stir in the berberé paste and cook for another 2 to 3 minutes.
5) Add the onion-garlic-ginger puree and saute until most of the moisture evaporates and the onion cooks down and loses its raw aroma, about 5 to 10 minutes. Do not allow the mixture to burn. Sprinkle some water if necessary.
6) Pour in the water or stock and wine and stir in the chicken pieces, cayenne to taste, salt and pepper.
7) Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add water as necessary to maintain a sauce-like consistency.
8) Add the whole hard boiled eggs and continue to cook for another 10 to 15 minutes, or until the chicken is cooked through and very tender.
9) When the chicken is fully done, taste and check the seasonings. If necessary adjust.
10) Serve hot with Hand made flat wheat bread or rice.
Berberé Supplies one of the unique flavors of Ethiopian cuisine. There really is no substitute. Use as many of the spices as you have, but try to use fenugreek and the dried peppers or paprika. They supply an essential flavor.
Makes about 1 1/2 cups
Ingredients :Whole cumin -- 2 teaspoons
Red pepper flakes -- 1-2 teaspoons
Cardamom seeds -- 1 teaspoon
Fenugreek seeds -- 1 teaspoon
Whole peppercorns -- 8
Allspice berries -- 6 (Kabab chini in India)
Whole cloves -- 4
New Mexico dried chilies -- 3-4 (This can be replaced by dried Kashmiri Mirch)
Onion, chopped -- 1
Garlic, crushed -- 3 cloves
Paprika -- 1 tablespoon
Salt -- 1 tablespoon
Ginger, ground -- 1 teaspoon
Turmeric -- 1 teaspoon
Cayenne pepper -- 1/2 to 1 teaspoon (use any Red Chili powder instead)
Nutmeg -- 1/2 teaspoon
Oil -- 1/2 cup
Water or red wine -- 1/4 cup
Method:Heat a cast-iron skillet over medium flame. Add the whole spices and toast, stirring for about 2-3 minutes until they give off their aroma. Do not burn. Remove from heat.
Over an open flame, lightly toast the New Mexico chilies/Kashmiri Mirch, turning quickly from side to side until they soften and become flexible. Do not burn. Remove the stems and seeds and roughly chop.
Put the spices and dried peppers into a spice or coffee grinder and grind to a powder.
Put the ground toasted spices into a food processor or blender along with the remaining ingredients and process until smooth.
Store in the refrigerator for up to a week or freeze portions for later use.