Doro W'et is an spicy Ethiopian chicken stew. It is a very good and filling meal. We stumbled across it one day while looking in our cookbook "A World of Curries" by Dave Dewitt and Arthur Pais. We have made this several times in the past, but seemed to have forgotten about it recently. That was until Cassie started looking at the round 2 entries for Project Food Blog on FoodBuzz. In those entries she saw several entries for this dish and our hunger for it was rekindled. The original recipe calls for bone in chicken pieces, but we have made it with both bone in and boneless chicken and we feel like the recipe really works best with boneless chicken. It is just easier to eat so we noted this in the recipe below. The recipe for berbere below makes about 1.5 cups worth. You only need 1/4 c. for the stew, but this will keep well in the refrigerator for about a month and can be used in other curries.
Adapted from "A World of Curries" by Dave Dewitt and Arthur Pais
1 t. ground cardamom
2 t. cumin seeds
1/2 t. coriander seeds
1/4 t ground cinnamon
1/2 t. whole black peppercorns
1/2 t. fenugreek seeds
1 small onion, coarsley chopped
4 cloves garlic peeled
1 c. water
14 small dried hot red chiles, seeds and stems removed
1 T. cayenne
2 T. paprika
1/2 t. ground ginger
1/4 t. allspice
1/4 t. nutmeg
1/4 t. ground cloves
3 T. dry red wine
3 T. vegetable oil
1) Toast the cardamom, cumin, coriander, cinnamon, peppercorns and fenugreek in a hot skillet, shaking constantly, for a couple of minutes, untl they start to toast and gain aroma. Grind the spices to form a powder.
2) Combine the onion, galric and 1/2 c. water in a food processor or blender and puree until smooth. Add the toasted spice powder, chiles, cayenne, paprika, ginger, allspice, nutmeg and cloves. Continue to blend. Slowly add the remaining 1/2 c. water, wine and oil and blend until smooth.
3) Place sauce n a saucepan and simmer for 15 minutes to blend falvors and thicken.
2 lbs. boneless skinless chicken (breasts or thighs will work)
3 T. freshly squeezed lemon juice
1 large onion, chopped
2 c. garlic peeled and minced
2 T. butter
1/4 c. berbere
2 T. paprika
2 t. ground ginger
1 t. freshly ground black pepper
1/4 t. ground cardamom
1/4 t. nutmeg
2 c. water
4 hard-boiled eggs, left whole
1) Cut chicken into small bite sized pieces. Rub the chicken with the lemon juice and let it marinate, covered, for 30 minutes at room temperature.
2) Saute the onion and the garlic in the butter until browned. Add the berbere, paprika and remaining spices, and saute for 2-3 minutes.
3) Add the chicken with its marinade to the pan and toss to coat. Stir in enough of the 2 c. water to form a thick sauce. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
4) Using a fork poke holes all over the eggs, then add them to the stew. Cover again and simmer for an additional 15 minutes.
Serve the Doro W'et over a piece of crusty bread.