An Ethiopian Feast - Doro Wat (Chicken Stew)

This is probably one of the best-known Ethiopian dishes. It's traditionally made with a whole chicken, but drumsticks or thighs seem ubiquitous in the restaurants I've had it in. They are really a lot more convenient! Especially if you are only serving 8 to 12 people. *removes tongue from cheek* But seriously, like and combined with all the other dishes made for this feast, a little goes a long way.

Allow one chicken thigh per person, or if you really are serving a big group, I'd get fairly big ones, remove the bones and cut each one in half and serve half per person. Feel free to adjust the number of eggs in pursuit of convenience as well. I don't think big changes to the cooking sauce need to be made even if the quantities of chicken and eggs are somewhat rejigged.

The Niter Kibe should be made a day in advance. The stew itself can be made a day in advance as well, or at least earlier in the day it will be wanted, and re-heated. Don't add the eggs until the stew is being re-heated or the last 10 or 15 minutes of cooking. You can haul them out and slice them just before serving, as I did, and it looks nice but it's not really required.

20 minutes prep time for Niter Kibe & Eggs
1 hour to finish the dish
4 to 8 servings

Make the Niter Kibe (Spiced Butter) & Boil Eggs
1 clove garlic
2 slices ginger
1 small shallot
1/4 teaspoon ground turmeric
1/8 teaspoon (4 or 5 pods) ground cardamom
1/4 teaspoon rubbed basil
1/4 teaspoon rubbed savory
1/8 teaspoon rubbed sage
1/4 cup unsalted butter
4 large eggs

Peel and slice the garlic, ginger, and shallot, and put them in a small bowl. Add the remaining spices.

Heat the butter in a very small skillet over medium heat, until melted and just sizzling. Add the contents of the bowl and mix them in well. Let the mixture simmer gently - reduce the heat if required - for 10 minutes. Do not let anything brown. Remove from the heat and let rest for 10 minutes, then strain it into a small bowl - the one you have already been using is a good choice - and let cool. Keep refrigerated until wanted. This can be done a day in advance.

Put the eggs into a pot with water to cover them well. Bring them to a boil and boil them steadily for 1 minute. Cover the pot and remove from the heat. Let them sit in the hot water for 10 minutes, then drain off the water and cover them with cold water. Let cool completely. This can be done a day in advance. Peel them just before you want them.

Prepare the Onions & Seasonings:
1 medium onion
3 shallots
1 tablespoon finely minced (3 or 4 cloves) fresh garlic
1 tablespoon finely minced fresh ginger
1 to 2 teaspoons berbere
1 teaspoon salt
1 teaspoon ajwan seeds, ground

Peel and chop the onion and shallots, and set them aside together. Peel and mince the garlic and ginger, and set them aside together with the berbere, salt, and ground ajwan seeds.

Make the Chicken Stew:
4 large or 6 small chicken thighs
1 tablespoon mild vegetable oil, if needed
2 cups unsalted chicken stock
1 teaspoon (18 to 24 pods) ground cardamom
2 teaspoons ground chick pea flour

Heat a large skillet over medium-high heat. Place the chicken thighs in, skin-side down and cook gently until lightly browned and some fat is rendered. If it looks like you will not have enough (you will need it to cook the onions and shallots) add a tablespoon of mild vegetable oil.

Add the onions and shallots around the chicken pieces and stir them down into the fat. Turn the chicken pieces over and continue cooking for about 10 minutes, stirring and checking regularly to make sure the onions don't burn. When they are softened and translucent and the chicken is lightly browned, add the ginger, garlic, and spices. Mix in well and let cook for another minute or two. Add the Niter Kibe and let it melt into the mixture.

Carefully pour the chicken stock over the chicken. Mix in well, to make sure nothing is sticking to the pan. Simmer for 30 minutes, stirring regularly and turning the chicken every 10 minutes or so.

If you are making this in advance and re-heating it, now is the time to take a break. 

Grind the cardamom, discarding the papery husks. Mix it with the chick pea flour and sprinkle it over the chicken. Mix it in well. Add the peeled but whole hard-boiled eggs. Simmer for 10 minutes more, turning the eggs occasionally. If you are starting with the cold stew prepared in advance, bring it up to a good simmer before you add things and start timing then.

Posted in: Ontario Food