Ethiopian Dorowat version 2

Name: Ethiopian Dorowat version 2
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 1 cup tomato sauce, whatever sort; 4 tablespoons paprika; 60 ml dry red wine; 1 tablespoon fresh grated ginger; 1 teaspoon chili powder (or less); 1/8 teaspoon ground cardamom; 1/8 teaspoon nutmeg; 1/8 teaspoon clove; 1/8 teaspoon cinnamon; 1/8 teaspoon allspice; 2 medium onions, chopped; 2 -4 cloves garlic; 2 tablespoons olive oil; 1/2 teaspoon ground turmeric; 1 1/2 kg chicken, cut into portions; 60 ml dry red wine; salt, to taste

Submitted by Megstar

Download

Ready In:: 1hr 5mins
Ingredients:: 17
Serves:: 4-6

ingredients

1 cup tomato sauce, whatever sort
4 tablespoons paprika
60 ml dry red wine
1 tablespoon fresh grated ginger
1 teaspoon chili powder (or less)
¹⁄₈ teaspoon ground cardamom
¹⁄₈ teaspoon nutmeg
¹⁄₈ teaspoon clove
¹⁄₈ teaspoon cinnamon
¹⁄₈ teaspoon allspice
2 medium onions, chopped
2 -4 cloves garlic
2 tablespoons olive oil
¹⁄₂ teaspoon ground turmeric
1 ¹⁄₂ kg chicken, cut into portions
60 ml dry red wine
salt, to taste

directions

Mix up the tomato sauce with the paprika, first measure of wine,paprika, cardamom, nutmeg, cloves, cinnamon, chili and allspice in a bowl, set aside.
Gently cook off the onions and garlic in a heavy skillet with the oil, just til softened but not coloured.
Now add the tomato sauce mix to this pan of lovely onions, along with the turmeric and chicken pieces.
Bring the mix up to the boil, cover and simmer about 30 minutes.
Uncover, add the last quantity of wine and simmer a further 15 or 20 minutes.
Skim any fat off the surface during this time.
Season to taste and serve.
Traditionally served with Ethiopian flat bread, also good with mashed potatoes.

Questions & Replies

Got a question? Share it with the community!

Reviews

Tried it the other day. Excellent combination of ingredients and excellent taste. Thanks for sharing the recipe. Will definitely repeat the dish.

ErOnur
The recipe was thoroughly enjoyed by all who ate it at the time. At the time of making the recipe I was a little doubtful about the amount of paprika, although all my family likes paprika I felt that 4 tablespoons would be a little overpowering. In future I will definitely make it again but use only 3 tablespoons of paprika. tag (UK) p.s. In the first paragraph of the recipe I assume that one of the paprikas should be ginger.

tag211
Made this last night in my dutch oven, and all I can say is "Ohhhh Yeahhhh!" I substituted watered-down tomato paste for sauce, and had to augment the liquid because of this (with a little extra wine). Served over couscous, with fresh naan, and brussels sprouts chiffonade.

Special Ed
I adapted this for the crockpot by cooking the onions and garlic in the skillet as directed, then putting everything in the crockpot on low for about 6 hours. This worked great. I do think there's a bit too much paprika, and next time will use half as much, plus maybe a tablespoon of sugar or honey and a dash of salt. But, overall, a very good an interesting recipe!

kbmidura
I've always been too intimidated to attempt this dish but this recipe was a great intro to Ethiopian cuisine. I tweaked it by adding a 1/4 cup chicken broth as suggested and I only used 1tblsp paprika because I couldn't imagine using much more than that for a dish serving only4-6. Thank you Megstar!!

nichelle_01