For a Cold Day

Ma is feeling all domesticky this morning. What better way to pass on these warm cuddly vibes than by posting a recipe :-)

The following came from my nephew's wedding meal, this past June. Most of us weren't there, but thankfully Ardith and Sharon were, and through talking about it on her blog, and certain persons out Ioway reading about it, vast groanings and creakings of email machinery have occurred, producing at last....

Doro Wat (Ethiopian Chicken Stew)

chicken--either one whole chicken, skinned and cut into parts, or 2-3 lbs. boneless/skinless breasts and/or thighs (for the wedding we used boneless)
1 lime
6 cups (yes, 6) chopped onions
2 c. butter or margarine
1 cup berbere (an Ethiopian spice mixture) or:
1/2 c. curry powder
1/4 c. paprika
2 T. red pepper (more for spicier doro wat, less for milder)
2 T. cumin
1 tsp. cinnamon
1/4 tsp. cardamom
1/2 tsp. black pepper
1 tsp. garlic powder
1/2 tsp.ground ginger
1/2 tsp. salt
1/2 c. grape juice (recipe actually calls for wine, we usually use juice)
2 c. tomato puree
1-2 c. water (as needed to reach desired consistency)

Quarter the lime, and soak the chicken in a bowl with lime quarters for at least 30 minutes (up to 2 hours). Sweat the onions over low heat in a heavy pan or skillet without butter or margarine until softened. Add butter or margarine, stirring until melted, then add all dry spices and stir together. Add tomato puree and grape juice, and blend well. Add chicken to mixture and cook over medium heat for 30-40 minutes. Add water as needed to reach desired consistency. (Think marinara sauce consistency.)

Notes:
Traditionally, hard-boiled eggs are scored and added to doro wat just before serving. Stir them in to coat with stew mixture.
Even when using boneless chicken, I usually cut meat into smaller pieces.
Real Ethiopian doro wat is so spicy it's almost off the charts. What we served at the wedding was less than mild in comparison, but should be about what this recipe yields. Having said that, you might want to go really easy on the red pepper initially, and then add heat after you've got the stew mixed together, so you end up with the right amount of spice/heat.
Injera is the spongy flat bread that doro wat is eaten with in Ethiopia. Some reasonable substititutions would be tortillas, crepes, rice or couscous--tortillas or crepes, like injera, would be used both as "plate" and eating utensil; rice or couscous could be the base under the doro wat.

The added notes are from my sister-in-law Cindy, mother of the groom.

Now wouldn't it be funny if today were actually National Chicken Day?

'Tisn't. However it is National Hat Day, so be advised to have your head covered while making the Doro Wat.
 

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