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
From Kelly Siew Submit
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.

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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
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.

2. Transfer the mixture to a bowl and stir in chili powder, paprika, nutmeg, ginger, and cinnamon.

3. Season the drumsticks in salt and lemon juice. Set aside until needed.

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.

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.

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.

7. In the meantime, make and peel 4 hard-boiled eggs. (room temperature for 6 minutes in a slow simmer.)

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.

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.
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