ETHIOPIAN RECIPES

DORO ALECHE (CHICKEN STEW)

INGREDIENTS:
6 ONIONS
1 CHICKEN, APPROX. 3#, CUT INTO PARTS AND SKIN REMOVED
2 CUPS CLARIFIED SPICED BUTTER (ONE POUND)-see note below
½ CUP WHITE WINE
1 LEMON OR LIME, QUARTERED
SPICES: ¼ TSP. BLACK PEPPER, ¼ TSP. GROUND GINGER, ¼ TSP GARLIC PWDR.

PROCEDURE:
Soak the chicken parts in approx. 3 cups water with the juice from the lemon or lime for approx. 15 min.
In a large pot, 4-5 qts., fry onions in dry pot until tender, being careful to not burn.
Add the spiced butter, approx. ½ cup water, and the wine. Add the chicken , cooking for about 45 minutes over medium heat until chicken is tender, adding more water if necessary. Add water or thickening (corn starch and water) to produce a stew texture.

SPICED BUTTER:
First, melt and clarify one pound butter. Add approx 1 TBSP chopped ginger root, 2 cloves minced garlic, ½ cup chopped onion; 1 tsp each of fenugreek, cumin, basil, oregano, ½ tsp nutmeg, 1/4tsp cumin, 1/4tsp cardamom, 1 stick cinnamon, and 1 tsp turmeric. Stir in and simmer for approx. 15 minutes to infuse the butter. Strain out the spices.

DORO WAT (SPICY CHICKEN STEW)

INGREDIENTS:
1 CHICKEN, APPROX. 3#, CUT INTO PARTS AND SKIN REMOVED
3 CUPS FINE-DICED SWEET ONION
3 OZ. BUTTER
SPICES: ½ TSP. CAYENNE PEPPER, 1 TSP. PAPRIKA, ½ TSP. BLACK PEPPER,
¼ TSP. GROUND GINGER. ( INCREASE THE CAYENNE FOR DESIRED HEAT)

PROCEDURE:
Soak the chicken parts in 2 cups water and ½ cup lemon juice for approx. 10 minutes. Brown the onion in a dry stew pot until quite dark, but not burned. Blend seasonings into onion.
Remove the chicken from the soak, dry off and add to the onion mixture, adding 1 cup water.
Simmer over low heat until chicken is tender.
Add water if necessary to bring to stew consistency, or thicken with flour mixture if too wet.
For added heat and flavor, add Berbere spice mixture to taste. Berbere can be found at some Middle East stores or prepared. Recipe is below:

BERBERE: (THIS MAKES A LARGE QUANTITY)

½ cup cayenne pepper
½ cup paprika
1 tsp ground ginger
½ tsp cinnamon
¼ tsp cardamom, ground
½ tsp coriander, ground
½ tsp fenugreek, ground
2 tbsp salt
¼ tsp ground clove
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper, ground
½ tsp nutmeg

Toast over low heat the following: ginger, cardamom, coriander, fenugreek, nutmeg, clove, cinnamon, and allspice....approx 5 min. Stir to avoid burning.
Add remainder of ingredients and continue toasting for approx. 10 minutes.
(I've found that 2 tbsp of this mixture added to about 2-3# of chicken will produce plenty of flavor and heat)

YATAKLETE KILKIL (Vegetables with Garlic and Ginger)

INGREDIENTS:
10 SMALL RED POTATOES (APPROX. 1") - cut in half
3 LARGE CARROTS, CUT INTO 1" PIECES
½ # FRESH GREEN BEANS, CUT TO 1" - 2"
2 ONIONS, COARSELY CHOPPED
1 LRGE GREEN PEPPER, CHOPPED INTO 1" PIECES
2 JALAPENOS, STEMMED, SEEDED, AND MINCED
3 CLOVES GARLIC, MINCED
2 TSP. MINCED GINGER ROOT
¼ CUP OIL
¾ TSP WHITE PEPPER, GROUND
SALT TO TASTE

PROCEDURE:
Bring large pot of water to boil...boil potatoes for approx. 5 minutes....add carrots and green beans and continue boiling for additional 5 minutes. Drain, and set aside.
In a stew pot, heat the oil over medium heat. Add the onions, green pepper and jalapenos. Saute for about 5 minutes. Stir in the ginger, garlic, salt and pepper. Stir for one minute to thoroughly blend.
Add the reserved vegetables and toss until covered. Cover the pot and cook over low heat for about 10 minutes.

VEGETABLE ALECHE (VEGETABLE STEW) THIS A MAIN COURSE, NOT A SIDE

INGREDIENTS:
1 CUP CHOPPED SWEET ONION
4 LARGE CARROTS, PEELED AND CUT INTO 1" PIECES
4 GREEN PEPPERS, STEMMED, SEEDED, AND CUT INTO QUARTERS
4 MEDIUM POTATOES, CUT INTO ½" SLICES
2 LARGE TOMATOES, SKINNED AND CUT INTO 8 WEDGES EACH
½ SMALL CABBAGE HEAD, CUT INTO WEDGES
1 CUP TOMATO SAUCE
1 TSP GROUND GINGER
SALT AND PEPPER TO TASTE

PROCEDURE:
Saute onions in approx. 4 TBSP oil until soft Add the peppers, 3 cups water, tomato sauce, carrots, green peppers, ginger. Cook for 10 minutes.
Add potatoes tomatoes to mixture, and 2 tsp. salt. Cover and cook for 10 minutes.
Add cabbage wedges, salt and pepper to taste, cook until all vegetables tender.
This will serve approx 4 people as a main course when served with the Ethiopian bread, Injera.

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