Ethiopian Cuisine: Delicious!
Duro Wat is a spicy Ethiopian chicken stew. It is served on injera, a flat, unleavened bread that resembles a very spongy pancake. Many people do not know how delicious Ethiopian food is. Duro Wat is a great dish to serve for Kwanzaa.
Instructions
Making Duro Wat: Special Ingredients
1. Soak chicken in lemon juice for one or two hours. For best results, put chicken and lemon juice in a plastic zipper bag and turn the bag every fifteen minutes or so.
2. Prepare berbere sauce, niter kibbeh and injera ahead of time, using the resources at the end of this article. If you cannot find teff flour for the injera, you can substitute buckwheat flour. Most whole natural food stores carry teff.
3. Chop the onions and "sweat" them for a minute or two in a large skillet on medium heat. "Sweating" means cook them until some of their own liquid is drawn out into the pan. The onions will start to turn clear.
4. Add the butter, being sure to swirl it around the pan to mix it evenly with the onions. Saute the onions until they just barely begin to brown on the edges.
5. Add grated ginger, lemon zest and a dash of sea salt or kosher salt to taste.
6. Drain lemon juice from zipper bag and add chicken to skillet. Saute chicken until it begins to brown. Add chicken stock, berbere sauce and niter kibbeh. Simmer on low heat for about twenty minutes. Serve on injera.
Tags: lemon juice, berbere sauce, berbere sauce niter, chicken lemon, chicken lemon juice, niter kibbeh
