SuChef Tarifler
Ethiopian

Doro Wat Stew with Injera

Spicy Ethiopian chicken stew simmered in berbere-spiced onion sauce, served with tangy injera flatbread. Hard-boiled eggs absorb the rich flavors.

95 dkmedium4 porsiyon
Doro Wat Stew with Injera

Yapay zekâ ürünü — tıbbi tavsiye değildir. Pişirmeden önce doğrulayın.

İçerir

Yumurta
Hazırlık Süresi
20 dk
Pişirme Süresi
75 dk
Toplam Süre
95 dk

Malzemeler

Gereçler

  • Heavy-bottomed pot or Dutch oven
    Alternatif: Large skillet with lid
  • Wooden spoon

★ = Olmazsa olmaz

Yapılışı

  1. Finely chop Red onions and cook in a dry pot over medium heat for 20 minutes until deeply caramelized, adding water as needed to prevent burning.

    ✓ Kontrol noktası: Onions turn dark reddish-brown and very soft

  2. Add Berbere spice blend and stir for 2 minutes until fragrant. Add Bone-in chicken thighs and coat thoroughly.

    ✓ Kontrol noktası: Spices darken slightly and chicken begins to brown

  3. Add 2 cups water, cover and simmer for 45 minutes until chicken is tender. Add peeled Hard-boiled eggs in the last 10 minutes.

    ✓ Kontrol noktası: Sauce thickens and coats the back of a spoon

  4. Serve hot stew over torn Injera flatbread pieces.

    ✓ Kontrol noktası: Injera absorbs the rich red sauce

Besin Değerleri

(porsiyon başına)

580
Kalori
42g
Protein
35g
Karbonhidrat
28g
Yağ
6g
Lif

Saklama

Buzdolabı: 3 gün

Derin dondurucu: 2 ay

Store stew and injera separately. Reheat stew gently on stovetop.

Tekrar ısıtma: Add a splash of water when reheating to loosen the sauce.

Çeşitlemeler

  • Extra Spicy Doro Wat: Double the berbere and add minced fresh chilies
  • Vegetable Doro Wat: Replace chicken with chickpeas and add carrots
  • Mild Family Version: Reduce berbere to 2 tbsp and add a pinch of sugar
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