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Chicken Doro Wot (stew), with Extra Virgin Olive Oil

Mix the tomato sauce, grated ginger, chili, cardamom, nutmeg, cloves, pepper and cinnamon to make the red chili sauce. Keep it for when it will be needed.

In a frying pan, fry the onions and garlic in Extra Virgin Olive Oil until the onions are poached. Add the chili sauce, the turmeric and salt.

Add the chicken, boil the mixture, and then reduce to low heat. Cover with a lid and let cook for about 30 minutes.

Serve with Injera (teff bread)

For 4 persons

Ingredients:

  • Tomato sauce.
  • 40 g paprika.
  • 1 teaspoon grated ginger.
  • 1 teaspoon berbere chili (Ethiopian blend of spices).
  • 1/8 teaspoon cardamom.
  • 1/8 teaspoon nutmeg.
  • 1/8 teaspoon cloves.
  • 1/8 teaspoon cinnamon.
  • 1/8 teaspoon pepper.
  • 2 medium chopped onions.
  • 2 chopped garlic cloves.
  • Extra Virgin Olive Oil.
  • ½ teaspoon turmeric.
  • ¼ kg already cut chicken.
  • Injera (teff bread).

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