PinkPolkaDot’s Spicy Ethiopian Chicken stew
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Serves: 6
 
A recipe for a spicy chicken stew
Ingredients
  • BERBERE SPICE MIXTURE
  • 45ml cayenne pepper
  • 60ml paprika
  • 5ml ground ginger
  • 5ml ground cardamom
  • 5ml grounded nutmeg
  • 5ml grounded coriander
  • 2.5ml grounded cinnamon
  • 2.5ml grounded cloves
  • 2.5ml fenugreek seeds
  • 2.5ml grounded allspice
  • 30ml salt
  • DORO WAT STEW
  • 12 chicken drumsticks
  • 30ml lemon juice
  • 120ml butter
  • 3 onions, peeled and finely minced in a food processor
  • 30ml minced garlic
  • 15ml minced ginger
  • 60ml berbere
  • 500ml chicken stock
  • 4 hard-boiled eggs, peeled
Instructions
  1. THE BERBERE SPICE MIXTURE:
  2. Heat a large, heavy pan or saucepan. Add all the spices up and roast over low heat for about 10 minutes, stirring, to prevent burning.
  3. Remove from the heat, cool and store in a glass jar with a lid.
  4. FOR THE STEW:
  5. Make a few pricks in each chicken piece, drizzle with the lemon juice and leave aside.
  6. In a large pot melt the butter and fry the onions, garlic and ginger over medium heat for about 20 minutes, stirring occasionally and making sure not to burn the onion mixture.
  7. Add the Berbere spice mixture and stir through and then add the chicken stock.
  8. Add the chicken pieces and simmer covered for 40 to 50 minutes.
  9. Season the dish with salt and simmer uncovered for another 15 to 20 minutes until the sauce has reduced to a thick consistency.
  10. Add the peeled, hard-boiled eggs and cook over low heat for a couple of minutes to warm the eggs.
  11. Serve with bread, preferably injera.
Notes
The stew can be made a day or two ahead.
Adjust the salt to taste.
The onions must be chopped very fine, since it thickens the sauce
Recipe by Pink Polka Dot Food at http://www.pinkpolkadotfood.com/pinkpolkadots-spicy-ethiopian-chicken-stew/