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Full Online Book HomeLearning KitchenEthnic_misc - Chicken - Doro Wat (ethiopian)
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Ethnic_misc - Chicken -  Doro Wat (ethiopian) Post by :drevis Category :Learning Kitchen Author :Unknown Date :February 2012 Read :675

Click below to download : Ethnic_misc - Chicken - Doro Wat (ethiopian) (Format : PDF)

Ethnic_misc - Chicken - Doro Wat (ethiopian)

2 Pounds chicken cut into large pieces, or bite sized pieces
1 Large, red onion
1/3 cup Berbere sauce
1/3 cup spiced butter
1/2 teaspoon grated ginger
1/2 cup red wine
1 clove garlic, crushed
1/2 cup water
Salt and pepper
1/4 teaspoon ground cardamom
Cayenne pepper to taste
4 hard boiled eggs, peeled

Sautee onions in 1/4 of the spiced butter. Add water and all other ingredients and simmer for 45 minutes to 1 hour, until chicken is tender. Serve hot.

Berbere Sauce:
2 cups of chili powder (no, I'm not kidding, read on)
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon allspice
1/2 teaspoon fennugreek
1 Large white onion, minced
1 teaspoon grated ginger
1/4 teaspoon tumeric
1 teaspoon garlic powder
Salt and pepper
1/4 cup red wine
1/4 olive oil.

Mix all dry ingredients completely. Add wine and olive oil and mix. Keep in the fridge.

Spiced Butter:
2 pounds of butter
1 Tablespoon grated ginger
1 Red onion, coarsely chopped
4 cloves of garlic, crushed
Whole seeds from 2 pods of Cardamom
1/2 teaspoon tumeric
1 large stick of cinnamon
1/4 Teaspoon grated nutmeg
5 cloves
1/2 teaspoon of basil

Melt butter in a pan, heat to almost boiling. Turn the heat down and add all other ingredients. Simmer for 45 minutes. Strain through several layers of a cheesecloth. Discard solids (including butter solids) and pour butter into a jar.
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Ethnic_misc - Easy Cuban Chicken Ethnic_misc - Easy Cuban Chicken

Ethnic_misc - Easy Cuban Chicken
1 whole chicken Juice of one sour orange 4 cloves cushed garlic Cumin (to taste) Salt (to taste) Stab the chicken all over with a knife. Rub crushed garlic all over the chicken and sprinkle with juice. Season the entire chicken with cumin and salt. Let sit over night in refrigerator. Put in 350º preheated oven and cook until fully cooked and nicely browned -- about 45 minutes.

Ethnic_misc - Chicken With Fresh Coconut Ethnic_misc - Chicken With Fresh Coconut

Ethnic_misc - Chicken With Fresh Coconut
1/2 cup ghee 1 large onion, sliced 2 cloves garlic, peeled and sliced 4 whole cardamons 4 whole cloves 1 inch piece of cinnamon stick 2 teaspoons garam masala 1 teaspoon tumeric 1 teaspoon chili powder 1 teaspoon salt 1 (3-pound) chicken, skinned, boned, and cut into 8 pieces 1 cup thinly sliced fresh coconut 1 tablespoon tomato paste 1 1/4 cups water Melt ghee in a large skillet. Add onions and garlic, stir -fry until both are soft. Add spices and salt, stir-fry for 3 minutes more. Add chicken pieces and brown on both sides