Doro Wat: Ethiopian Chicken Dish

• porzioni: 4 servings
• tempo di preparazione: 10 minutes
• tempo totale: 1 hour 40 minutes

Ingredienti

1 cup unsalted butter, divided

1 onion, chopped

2 ½ cups water, divided

1 (6 ounce) can tomato paste

¾ cup berbere seasoning

1 teaspoon chopped garlic

½ teaspoon ground ginger

4 skinless, boneless chicken breasts, cubed

⅓ cup sweet white wine

½ teaspoon ground cardamom

½ teaspoon freshly ground black pepper

4 hard-cooked eggs

Istruzioni

Melt 1/2 cup butter in a skillet over medium-low heat. Add onion; cook and stir until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in berbere, remaining 1/2 cup butter, garlic, and ginger. Reduce heat to low; cook until mixture thickens to a paste consistency, 20 to 30 minutes.

Stir remaining 2 cups water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.

Stir wine, cardamom, and black pepper into sauce; add hard-cooked eggs. Cook until sauce is slightly reduced, about 15 minutes more.

Nutrizione

• Calorie: 778 kcal
• Grassi Totali: 54 g
• Grassi Saturi: 32 g
• Grassi Insaturi: 0 g
• Colesterolo: 399 mg
• Sodio: 2859 mg
• Carboidrati Totali: 24 g
• Fibra Alimentare: 12 g
• Zuccheri Totali: 8 g
• Proteine: 33 g