Doro Wat is a traditional, spicy Ethiopian chicken stew. My recipe is easy to prepare, and delicious. It is also heart-healthy, without the loss of flavor. Try this amazing recipe tonight!
Doro Wat
2 tablespoons tomato paste
4 cups chicken stock
1.5 pounds chicken thighs
6 hard boiled eggs, peeled
1 teaspoon ground cardamom
3 tablespoons berbere
3 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
1/2 medium onion, chopped
1 teaspoon chopped ginger
salt
In a large stockpot, add salt, and saute chicken with onions in olive oil over high heat. After 2 minutes, add chicken stock, garlic, ginger, cardamom, and 1 tablespoon of berbere. Cook covered over medium heat for 1/2 hour. Then, add tomato paste, salt, 1 tablespoon of berbere, evenly incorporate, and cook uncovered for an additional 1/2 hour. Then, add the remaining 2 tablespoons of berbere, stir, and cook for an additional 20 minutes, or until the sauce has thickened.
Next, place eggs into a serving dish, then pour the ingredients from the stockpot over the eggs, and allow to sit for 15 minutes, covered.
Serve doro wat with injera, naan, or rice.
Enjoy!
Sunday, March 27, 2011
Sunday, March 20, 2011
Sauteed Shiitake Mushrooms
Sauteed Shiitake Mushrooms
2 cups shiitake mushrooms, chopped (tough stems removed)
1 teaspoon dried or fresh dill
3 tablespoons butter
3 tablespoons extra-virgin olive oil
salt
4 cloves garlic, chopped
Saute garlic with mushrooms in olive oil. Add salt and dill, cover and cook over medium or low heat for 10-15 minutes, or until mushrooms have cooked. Then, add butter, and allow to cook for an additional 2-3 minutes.
Serves approximately 4.
2 cups shiitake mushrooms, chopped (tough stems removed)
1 teaspoon dried or fresh dill
3 tablespoons butter
3 tablespoons extra-virgin olive oil
salt
4 cloves garlic, chopped
Saute garlic with mushrooms in olive oil. Add salt and dill, cover and cook over medium or low heat for 10-15 minutes, or until mushrooms have cooked. Then, add butter, and allow to cook for an additional 2-3 minutes.
Serves approximately 4.
Broccolette with Lemon
Broccolette is a variety of broccoli, but is more tender and milder in flavor. With its fresh lemon flavor, it also goes well as a side with warmer weather main dishes. Just in time for spring!
Broccolette with Lemon
8 oz. broccoletti, cut
1/8 cup lemon juice
salt
4 cloves garlic, chopped
1 teaspoon dried thyme
1 tablespoon butter
2 tablespoons extra-virgin olive oil
Saute garlic with broccolette in olive oil. Add salt and thyme. Cover, and allow to cook for 2-3 minutes, until slightly tender but not overcooked. Then, add lemon juice, and allow to cook for 1-2 additional minutes. Finish with butter, and when melted, stir, and serve.
Serves approximately 3.
Broccolette with Lemon
8 oz. broccoletti, cut
1/8 cup lemon juice
salt
4 cloves garlic, chopped
1 teaspoon dried thyme
1 tablespoon butter
2 tablespoons extra-virgin olive oil
Saute garlic with broccolette in olive oil. Add salt and thyme. Cover, and allow to cook for 2-3 minutes, until slightly tender but not overcooked. Then, add lemon juice, and allow to cook for 1-2 additional minutes. Finish with butter, and when melted, stir, and serve.
Serves approximately 3.
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