Doro We't (Ethiopian Chicken Stew) |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 to 6 | ||||||||||||
| INGREDIENTS: | ||
| 1 whole chicken, cut up, skin removed and fat trimmed | juice of 1 lime | 1/4 cup Nit'ir Qibe |
| 2 cups chopped red onion | 2 garlic cloves, minced | 1/2 teaspoon ground ginger |
| 6 tablespoons Berbere | 1 cup water | 1/2 cup red wine |
| 1 teaspoon salt | ||
| 1 | Soak the chicken in the lime juice with water to cover for 10 minutes. Drain the chicken. Warm the Nit'ir Qibe in a large skillet with sides. Add the red onion and garlic and cook over medium-low heat for about 10 minutes, until the onion is browned. Add the ginger, Berbere, water, wine, and salt and stir to combine. Add the chicken, turn to coat, and cover. Cook over medium heat until the chicken is tender, 30 to 40 minutes, flipping the chicken from time to time. Remove the chicken to a bowl as the pieces become fork-tender. |
| 2 | Uncover the pan and simmer rapidly to reduce the liquid to a sauce consistency, about 15 minutes. Return the chicken to the pan, along with any accumulated juices, and toss to coat in the sauce. Serve hot. |