Doro Wat: Ethiopian Chicken Dish

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 1 hour 40 minutes

材料

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

手順

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.

栄養

• カロリー: 778 kcal
• 脂肪総量: 54 g
• 飽和脂肪: 32 g
• 不飽和脂肪: 0 g
• コレステロール: 399 mg
• ナトリウム: 2859 mg
• 炭水化物総量: 24 g
• 食物繊維: 12 g
• 糖質総量: 8 g
• タンパク質: 33 g