Cooking Up Some Fun - Doro Wot

From Rahel Birhanu, Asia and Africa Program Administrative Coordinator

Doro wot (chicken sauce) is perhaps the best known food from Ethiopia and is often referred to as that country's national dish. This recipe makes a very tasty version with a deep, rich flavor and tender chicken pieces. Making your own homemade red pepper seasoning (berberé) and is essential to give the dish the proper flavor. Doro wot is traditionally very spicy, but you can adjust the amount of cayenne pepper to your liking.

Ingredients:

Chicken legs and thighs, skinless - about 2 pounds
2 teaspoons salt
1 lemon
Onions, chopped
3 cloves garlic, crushed
1 tablespoon gingerroot, peeld and chopped
¼ cup oil or butter
2 tablespoons paprika
¼ - ½ cup red pepper seasoning (berberé)
¾ cup water
1 teaspoon cayenne pepper
Salt and pepper to taste
Hard boiled eggs (optional)

1. Mix together the chicken pieces, lemon juice and salt and in a large, non-reactive bowl and set aside to marinate for about 30 minutes.
2. While the chicken is marinating, puree the onions, garlic and ginger in a food processor or blender. Add a little water if necessary.
3. Heat the chopped onion in a large pot over medium flame. Add the oil or butter for about 10 minutes in Add the paprika and stir in to color the oil and cook the spice through, Do not burn. Stir in the Red pepper Seasoning ( berberé ) and cook .
4. Add the garlic-ginger puree and sauté until most of the moisture evaporates . Do not allow the mixture to burn.
5. Pour in the water and stir in the chicken pieces, cayenne to taste, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add water as necessary to maintain a sauce-like consistency.
6. Add the whole hard boiled eggs and continue to cook for another 10 to 15 minutes, or until the chicken is cooked through and very tender.
7. Adjust seasoning and serve hot with injera or bread. Enjoy!