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Doro Wot (Ethiopian Chicken Stew)

"I was taught to cook doro wot, the long-cooking Ethiopian braised chicken dish, by a friend in Addis Ababa. First, we sweated onions in nit'r qibe (spiced butter) for nearly an hour. Then we added the chicken thighs and legs, the fantastic Berbere spices (a vibrant blend including chile, garlic, and ginger), and white meat to the pot, and waited some more. The stock went in last, and while that simmered, we boiled and peeled eggs, adding them just before serving. Now, when my wife's sisters come to town, the first thing we do together is prepare doro wot, and that's probably my favorite occasion on which to make this dish. It gives us plenty of time to catch up". —Marcus Samuelsson, author of Yes, Chef (Random House, 2012) From: Saveur SERVES 6

4 tbsp. Ethiopian spiced butter (called nit'r qibe), ghee, or melted butter
2 ½ tbsp. minced ginger
5 small red onions, finely chopped
5 cloves garlic, minced
3 tbsp. Ethiopian spice mix (called Berbere)
1 plum tomato, chopped
¾ tsp. ground cardamom
8 chicken drumsticks
Kosher salt and freshly ground black pepper, to taste
4 hard-boiled eggs

Heat spiced butter in a 6-qt. saucepan over low heat. Add ginger, onions, and garlic; cook, stirring, until soft, about 30 minutes. Add spice mixture and tomato; cook, stirring, until reduced and darkened, about 15 minutes. Add 4 cups of water, cardamom, and chicken, season with salt and pepper; boil. Reduce heat to medium-low; cook, covered, until chicken is done, about 1 hour. Transfer chicken to a plate; cook sauce until reduced, about 15 minutes. Add eggs and warm. Pour reduced sauce over chicken. Serve with rice or flatbread.

Ethiopian Spiced Clarified Butter (Niter Kibbeh)

From: thekitchn

Versitile, use on most things (lentils, veggies, popcorn....)

Makes about 1 cup

1 pound butter
4-5 cloves garlic, minced
1 small yellow onion, chopped
1 tablespoon grated ginger
1 1/2 teaspoons coarsely ground black pepper
1/2 teaspoon ground turmeric


Optional additional spices:
1 teaspoon cardamom seeds
1 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds or kalonji/nigella seeds
1 cinnamon stick
1 clove


Place all ingredients in a saucepan over medium-low heat. As foam rises to the top, skim it off with a spoon. If it rises too much like it is going to boil over, lower the heat.

Continue simmering gently until there is no more foam, about 30 minutes. It is done when the butter is clear on top and the solids sink to the bottom. Remove from heat.

Place a strainer over a heat-proof bowl and line it with cheesecloth or a coffee filter. Pour the butter through the strainer and discard the solids. Strain as many times as necessary to achieve a completely clear butter with no residue or spices.

Let the butter cool slightly and pour it into a jar or container. Store tightly covered in the refrigerator for up to a couple months or freeze for longer.

Berbere

Recipes vary from cook to cook, but the mix usually contains hot peppers, black pepper, fenugreek, ginger, cardamom, coriander, cinnamon, and cloves
Other ingredients may include ajwain, cumin, allspice, nutmeg, paprika, onion or garlic

Makes about 1 cup

1/2 teaspoon fenugreek
1/2 cup ground dried New Mexico chiles
1/4 cup paprika
1 tablespoon salt
1 teaspoon ground ginger
1 teaspoon onion powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice

Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.