Spicy Ethiopian Chicken Stew 埃塞俄比亚辣椒焖鸡

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Spicy Ethiopian Chicken Stew 埃塞俄比亚辣椒焖鸡
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A most popular Ethiopian food, and is characterized by its use of various spices and plenty of heat. Spicy Ethiopian Chicken Stew looks a lot like a curry, though does not have the usual coconut milk or yoghurt as base.

一道极受欢迎的埃塞俄比亚美食,辣椒焖鸡。火热,辣味十足的焖鸡就好像咖哩鸡,没有椰奶,酸乳酪的伴随,埃塞俄比亚辣椒焖鸡也一样美味。
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Ingredient and Portion
Berbere Seasoning : / 柏柏尔调味料
1 teaspoon coriander seeds / 1茶匙 芫茜籽
1/2 teaspoon fenugreek seeds / 1/2茶匙 葫蘆巴籽
1⁄2 teaspoon black peppercorns / 1/2茶匙 黑胡椒
3 white cardamom pods / 3 小豆蔻
3 whole cloves / 3 丁香 (完整)
2 tablespoons Chili Powder (can add some Cayenne Pepper for extra heat) / 2汤匙 辣椒粉 (如果不够辣可以而外添加 Cayenne Pepper)
1 teaspoon paprika / 1茶匙 Paprika辣椒粉
1/4 teaspoon ground allspice / 1/4茶匙 多香果粉
1⁄4 teaspoon ground nutmeg / 1/4茶匙 肉豆蔻粉
1⁄4 teaspoon ground ginger / 1/4茶匙 姜粉
1⁄4 teaspoon ground cinnamon / 1/4茶匙 肉桂粉

Doro Wat : / 咖哩鸡
3 pounds chicken drumsticks (about 10 drumsticks) / 3磅 鸡腿
Kosher salt / 粗粒盐
1/4 cup ghee / 1/4杯 印度奶油
2 medium red onions, thinly sliced / 2粒 红洋葱,切小片
3 garlic cloves, finely minced / 3瓣 蒜米,切碎
1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon) / 1吋 姜,削皮和搓碎
3 Tablespoons Homemade Berbere Seasoning (if you use store-bought, around 1-2 tablespoons should be enough) / 3 汤匙 自制柏柏尔调味料 (如果你是罐装的,大概是1-2汤匙)
2 cups chicken stock / 2杯 鸡汤
4 hard-boiled eggs / 4粒 水煮蛋
Juice from 1 lime (or Lemon juice) / 1粒青柠/柠檬 弄成汁
Method
1. In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant. Let cool slightly; transfer to a grinder to grind until fine.
在小煮锅里,加入芫茜籽、葫蘆巴籽、黑胡椒、多香果粉、肉豆蔻粉和丁香,用中火烤,经常旋动热锅至到香。传送到研磨机研磨,直至细,然后待冷。

2. Transfer the mixture to a bowl and stir in chili powder, paprika, nutmeg, ginger, and cinnamon.
把(1)放入碗里,加入辣椒粉、paprika辣椒粉、肉豆蔻粉、姜粉和肉桂粉。

3. Season the drumsticks in salt and lemon juice. Set aside until needed.
用盐和青柠汁腌制鸡腿,待用。

4. Heat the ghee in a large heavy pan over medium heat. Add the sliced onions, and let them cook undisturbed for 1 to 2 minutes. Then gently turn over the pile of onions every 3 to 4 minutes to ensure even cooking. Once the onions have softened and significantly reduced in volume, about 15 minutes, turn the heat to medium-low. Continue cooking, turning over the onion pile every 10 minutes or so, for 30 to 40 minutes or until golden brown and nicely caramelized.
预热镬放入印度奶油。加入洋葱,让煮1-2分钟无需搅拌。然后每隔3-4分钟就翻炒洋葱。当洋葱开始熟时,可以把或调小。然后重复的翻炒洋葱至到变金黄色,大约炒30-40分钟。

5. Stir the garlic and ginger into the caramelized onions, and cook until fragrant, about 30 seconds. Add the berbere seasoning, followed by the chicken stock and stir well.
然后加入蒜米和姜片,再炒至香,大约30秒。加入柏柏尔调味料,然后加入鸡汤和搅拌均匀。

6. Nestle the drumsticks into the liquid, and bring the contents of the pot to a low simmer. Cover and cook, turning the drumsticks occasionally, for 45 minutes or until the meat is tender and cooked through.
把鸡腿放入锅中,带滚后,盖着煲盖。要不时翻鸡腿,这样味道会比较均匀,煮大概45分钟或到肉质变软或熟。

7. In the meantime, make and peel 4 hard-boiled eggs. (room temperature for 6 minutes in a slow simmer.)
同时,可以煮水煮蛋。(让鸡蛋静坐6分钟或是室温的温度)

8. Once the chicken’s done, remove the lid of the Dutch oven and turn the heat up to medium-high. Cook for 5 to 10 minutes until the liquid is reduced by approximately one-third. Add lemon juice and turn off heat.
当鸡腿煮好后,把盖拿走,把火开至中大火。煮大概5-10分钟或收汁即可。加入柠檬汁然后熄火即可。

9. To serve, cut up the hard boiled eggs into wedges, place a few drumsticks on a plate surrounded with eggs, then pour the delicious sauce over.
当要上碟时,将水煮蛋剥壳,然后切成1/4,放在碟中,再放上煮好的鸡腿即可。
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