Chicken Stew (Doro Tibs Wot)

Chicken Stew (Doro Tibs Wot)

  • Servings: 4
  • Difficulty: easy
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Posted by threeovens.

This is an Ethiopian chicken stew made with red wine, jalapenos, and berbere.

Ingredients

  • 1 cup finely chopped onions
  • 4 tablespoons olive oil
  • 2 large skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1/4 cup red wine
  • 1 tablespoon berbere
  • 2 jalapenos, seeded and sliced

Directions

  1. Heat a large skillet over medium heat. Add the onions and cook until they just begin to brown, then add the oil. Season with the berbere and cook and stir a couple of minutes.
  2. Add the wine and reduce. One the wine has mostly cooked off, stir in the chicken and cook a couple of minutes.
  3. Slowly add the water and bring to a boil. Reduce the heat to medium low and add the jalapenos.
  4. Simmer until the liquid is almost cooked off and a thick red sauce has developed, about 15 to 20 minutes.

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Ethiopian Green Salad

Ethiopian Green Salad

  • Servings: 4 to 6
  • Difficulty: easy
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Posted by threeovens.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tomato, halved and thinly sliced
  • 1/2 head green leaf lettuce, chopped
  • 1/2 a medium onion, sliced thinly
  • 1/2 red bell pepper, chopped
  • 1 jalapeno, seeded and minced

Directions

  1. In a large salad bowl, whisk together oil, vinegar, ginger, salt, and pepper. Add tomato and whisk gently.
  2. Add lettuce, onion, bell pepper, and jalapeno. Toss to coat with dressing. Service immediately.

Ethiopian Red Lentils (Missir Wat)

Ethiopian Red Lentils (Missir Wat)

  • Servings: 6
  • Difficulty: easy
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Posted by threeovens.

This is a hearty lentil dish with a rich berbere flavor. Use less seasoning if you want it less spicy – use more for more heat.

Ingredients

  • 3 onions, chopped
  • 1/2 cup oil
  • 2-3 tablespoons berbere seasoning
  • 7 ounces of canned diced tomatoes
  • 3 cups water
  • 2 cups red lentils, rinsed well
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • salt

Directions

  1. Heat a large stockpot over medium heat. Add the oil, onions, and berbere seasoning and cook, stirring frequently, until the onions soften and start to turn translucent.
  2. Stir in the tomatoes and several spoonfuls of the tomato liquid. Add the water and bring to a boil. Stir in the lentils.
  3. Turn the heat to medium-low and simmer until the lentils have softened. You may need to add a little more water if the pot becomes dry and the lentils are not yet tender.
  4. Add the garlic, ginger, and season with salt and simmer a couple of minutes more before serving.

Ethiopian Collard Greens (Gomen)

Ethopian Collard Greens (Gomen)

  • Servings: 4
  • Difficulty: easy
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Posted by threeovens.

Ingredients

  • 2 bunches of collard greens
  • 1 large onion, chopped
  • 1/3 cup oil (or replace some with butter)
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger root
  • 2 jalapeño peppers, de-seeded and chopped
  • salt

Directions

  1. Heat a large stockpot of salted water to a boil.
  2. Remove the leaves from the tough stems and discard stems. Tear leaves, but don’t worry about the size since they will be chopped later. Wash well in cold water and place in the pot of boiling water.
  3. Cook until the greens turn color and soften, about 10 to 15 minutes. Drain and rinse with cold water. Squeeze out excess moisture and chop into small bite-sized pieces and set aside.
  4. Meanwhile, cook the onions in oil or butter-oil mixture in a large skillet over medium heat until they soften and become translucent, about 7 minutes. Stir in the garlic, ginger, and jalapeños and cook for a few minutes. Add the greens and stir to incorporate with the other ingredients. Season with salt and serve.