Ethiopian Dorowat version 2 Recipe #41308
by Megstar
1¼ hours | 15 min prep
SERVES 4 -6
- 1 cup tomato sauce, whatever sort
- 4 tablespoons paprika
- 60 ml dry red wine
- 1 tablespoon fresh grated ginger
- 1 teaspoon chili powder (or less)
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon nutmeg
- 1/8 teaspoon clove
- 1/8 teaspoon cinnamon
- 1/8 teaspoon allspice
- 2 medium onions, chopped
- 2-4 cloves garlic
- 2 tablespoons olive oil
- 1/2 teaspoon ground turmeric
- 1 1/2 kg chicken, cut into portions
- 60 ml dry red wine
- salt, to taste
- Mix up the tomato sauce with the paprika, first measure of wine,paprika, cardamom, nutmeg, cloves, cinnamon, chili and allspice in a bowl, set aside.
- Gently cook off the onions and garlic in a heavy skillet with the oil, just til softened but not coloured.
- Now add the tomato sauce mix to this pan of lovely onions, along with the turmeric and chicken pieces.
- Bring the mix up to the boil, cover and simmer about 30 minutes.
- Uncover, add the last quantity of wine and simmer a further 15 or 20 minutes.
- Skim any fat off the surface during this time.
- Season to taste and serve.
- Traditionally served with Ethiopian flat bread, also good with mashed potatoes.
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5 stars