Tuesday, May 13, 2008

CHICKEN IN RED PEPPER PASTE (Doro Wat)


I started cooking Ethiopian food recently. I was intimidated a bit by the spice mixture and preparation of the bread, but making the stew is surprisingly easy, once the spices are mixed. I still haven’t found an easy injera recipe, though I keep trying.

This stew is a favorite in our house now. I also like it made with beef (sik sik wat). This recipe is adapted from http://www.globalgourmet.com/destinations/ethiopia/dorowat.html with my changes made in italics.

CHICKEN STEWED IN RED PEPPER PASTE (Doro Wat)

One 2-1/2 lb. chicken, cut into 8 serving pieces (I used 1.5 pounds chicken thigh and breast)
2 tablespoons fresh lemon juice
2 teaspoons salt
2 onions, finely chopped
1/4 cup Niter Kebbeh (Spiced Butter)
3 cloves garlic, minced
1 teaspoon finely chopped ginger root
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/4 cup Red Pepper Paste (aka Spice Paste, Berbere) (My berbere is sooo hot that I use only a heaping tablespoon or two)
2 tablespoons paprika (I use 1 tbsp as I discovered that I don’t like that heavy paprika taste)
1/4 cup dry red wine
3/4 cup water
4 hard-boiled eggs
Freshly ground black pepper

Rinse and dry the chicken pieces. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes.

In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Do not let brown or burn. Stir in the niter kebbeh. Then add the garlic and spices. Stir well. Add the berbere and paprika, and sauté for 3-4 minutes. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.


SPICED BUTTER (Niter Kebbeh)

2 lb. unsalted butter, cut into small pieces
1 onion, coarsely chopped
3 tablespoons minced garlic
4 teaspoons finely chopped fresh ginger
2 teaspoons ground turmeric
1/4 teaspoon ground cardamom
1 cinnamon stick (approximately 1" long)
1 whole clove
1/8 teaspoon ground nutmeg

In a large saucepan, melt the butter slowly over medium heat; do not let it brown. Then bring butter to a boil. Stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove, and nutmeg. Reduce the heat and simmer uncovered and undisturbed for 45 minutes. Milk solids on the bottom of the pan should be golden brown, and the butter on top will be transparent.

Slowly pour the clear liquid into a bowl, straining through cheesecloth. It is important that no solids are left in the niter kebbeh.

Transfer the kebbeh into a jar. Cover tightly, and store in the refrigerator.
Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides. Reduce the heat, cover, and simmer for 15 minutes.

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4" into the egg all over the surface. After the chicken has cooked, add the eggs and turn them gently in the sauce. Cover and cook the doro wat for 15 more minutes. Add pepper to taste.

BERBERE
Makes about 1 cup

Chef Marcus Samuelsson has simplified the recipe for this spice blend, which he also recommends using as a rub for beef and lamb. Adapted from his "The Soul of a New Cuisine" (Wiley, 2006).

1 teaspoon fenugreek seeds
1/2 cup ground dried serrano chili peppers or other ground dried chili peppers
1/2 cup sweet paprika
2 tablespoons salt
2 teaspoons ground ginger
2 teaspoons onion powder
1 teaspoon ground cardamom (preferably freshly ground)
1 teaspoon freshly grated nutmeg
1/2 teaspoon garlic powder
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Finely grind the fenugreek seeds with a mortar and pestle or in an electric spice or coffee grinder. Combine the remaining ingredients and add the ground fenugreek seeds, mixing well. Refrigerate in an airtight container for up to 3 months.

No comments: