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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. THE BERBERE SPICE MIXTURE: | 2. Heat a large, heavy pan or saucepan. | 3. Add all the spices up to and including the allspice. Roast over a fairly low heat, stirring, to prevent burning. | 4. After a couple of minutes add the rest of the spice ingredients, mix, and roast over very low heat for about 10 minutes. | 5. This makes about 1 cup. When cool, store in a glass jar with a lid. | 6. The DORO WAT: | 7. Make a few cuts in each chicken piece, to allow the sauce to penetrate the chicken flesh. | 8. In a large pot melt the butter and fry the chopped onions and garlic over medium heat, about 10 minutes. Add the 3 tablespoons Berbere spice mixture, stir through, and then add the tomato puree, sugar and salt. | 9. Simmer this over low heat for about 10 minutes. Add the chicken piece by piece, and stir well so each piece is covered with the sauce. | 10. Add enough water to get a sauce consistency as for thick soup. Simmer for 30 minutes, but stir now and then. | 11. Add the peeled, hard-boiled eggs (whole). Cover the pot, and let cook over low heat until chicken is tender. The oil tends to rise to the top when the dish is ready. | 12. Traditionally the dish will be cooled down somewhat before serving. | 13. * The stew can be made a day or two ahead. Do taste the sauce: it should not be acidic from the tomato puree, in which case more sugar can be added (canned purees differ in sweetness and some become quite acidic during cooking). Also, adjust the salt to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
cardamom seed	1/2	teaspoon		-	-	-	-
fenugreek seed	1/2	teaspoon		5.9755	1.0795	0.4255	0.1186
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
coriander seed	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
cinnamon	1/2	teaspoon	ground	-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
salt	2	tablespoons		-	-	-	-
cayenne pepper	1/2	cup	ground	137.376	24.4642	5.1883	7.4606
paprika	1/2	cup	sweet	155.664	29.8025	7.8053	7.1153
chicken	3			-	-	-	-
butter	8	ounces		1292.76	59.3989	40.3931	108.86399999999999
onion	3		peeled chopped	192.0	44.832	5.28	0.48
garlic clove	6		chopped mashed	-	-	-	-
berbere	3	tablespoons		-	-	-	-
tomato puree	9	ounces		96.9553	22.9121	4.2099	0.5358
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
salt	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.