I had never heard of Dorowat until I opened this book which I got at the library last week.
“Dorowat (according to this book) is a long-simmered stew eaten in Ethiopia, they are traditionally served with a pancake-like flatbread called injera”.
The recipe goes like this:
To serve 4
2 Tblsp Vegetable oil
2 Large onions
3 Garlic Cloves
1 inch piece fresh root ginger
6fl oz chicken stock
400G can chopped tomatoes
seeds from 5 cardamom pods
1/2 teasp ground turmeric
large pinch of round cinnamon
large pinch of ground cloves
large pinch nutmeg
3lb chicken cut into 8-12 portions
4 hard boiled eggs,
cayenne or hot paprika to taste,
salt and pepper
Heat oil in a large pan, add the onions and cook for 10 minutes, add garlic and ginger. Add the stock and the tomatoes and bring to the boil stirring frequently for 10 minutes or until the mixture has thickened, then season.
Transfer the mixture to the ceramic cooking pot of your slow cooker, stir in the cardamom, turmeric, cinnamon, cloves and nutmeg. Add the chicken pieces in a single layer, pushing the pieces down into the sauce.
Cover with the lid and cook on high for 3 hours. Remove the shells from the eggs, then prick the eggs a few times with a fork or a very fine skewer. Add to the sauce and cook for 30-45 minutes or until the chicken is cooked through and tender.
Season to taste with cayenne pepper or hot paprika. Service with rice or flat bread.
Next time I think I would make my large pinches a lot larger but that’s just a matter of taste, we quite like it hot in this house 😉
I didn’t have a chicken so I just used thighs and drumstick portions. I did try googling Injera with the possiblity of trying to make it but in the end we just stuck to home-made naan bread.
It wouldn’t be necessary to add the eggs, it seemed a bit weird to me to be doing so but I just stuck to the recipe and it was as if they were just a side dish. Interesting.
I’m hoping to try the Spicy Chicken Jambalaya soon too!