Tandoori Chicken Drumsticks with Cilantro-Shallot Relish

This is a short-cut version of the Punjabi recipe.  The chicken is not marinated in yogurt ahead of time, but it does have all the spicy goodness of the original.  This version is also not spicy-hot, although you could add in a bit of cayenne pepper if you’d like to make it so.

Continue reading

Chicken Stew (Doro Tibs Wot)

Chicken Stew (Doro Tibs Wot)

  • Servings: 4
  • Difficulty: easy
  • Print

Posted by threeovens.

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


  • 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


  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.