Ethiopean Chicken Doro Wat Curry

Friday night was home-cooked 'takeaway' night and yet again - curry won. This Ethiopian Doro Wat is my favourite curry that I tend to make at least once a month. I have found that buying the spice mix for it is around - but not in many places, so I make it myself now. Its very easy and keeps in a sealed tub for months. The recipe for the Berbere spice mix is on my website (www.julesdinnertable.co.uk) under 'Random Dishes' and takes no more than 10 minutes to make.



Berbere Spice Mix

Berbere has so much flavour and can be used in lots of other soups, stews or any quick curry that you want to rustle up. Doro Wat curry takes a little time as the thickener for the sauce is all in the pureed onions and the butter. I think its worth it. The delight in this dish to me is the traditional addition of hardboiled eggs that, although may sound strange, is just wonderful. And boiled yams are a fun change from rice.

3 chicken breasts, cut into large chunks
Juice of 1 lemon
2 onions
1 tbsp. vegetable oil
4 tablespoons butter
2 cloves garlic, chopped
1 tbsp. fresh ginger, chopped
1/4 Berbere
1 cup chicken stock
1 tbsp. runny honey
1/2 cup white wine
3 eggs, hardboiled, peeled and pricked all over with a fork
6" piece white yam

Put the chicken pieces in a bowl and marinade in the lemon juice at room temperature for 20 mins.

Using a food processor or hand bender, process the onion until it is a thick puree. Melt 2 tbsp. butter in a pan along with the oil and add the onion. Cover and leave on the on the hob for 20 minutes, checking it occasionally. Add the garlic, ginger and another 1 tbsp. butter, stir in and leave, still on a low setting for another 20 minutes. Add the Berbere, the final tbsp. of butter. Stir in and leave for another 20 minutes.

Now you can add the chicken pieces, stock, honey and wine. Bring to a boil and turn down the heat. Cover and leave to simmer for a further 40 mins. Add the eggs to heat though and serve with boiled yams or rice.

Note: Another way you can make the above is to marinade the chicken pieces for a few hours in my home made piri piri marinade (recipe also on www.julesdinnertable.co.uk). Then you set the grill to high and cook the chicken before adding it to the sauce (you just add it with the eggs). It adds to the flavour and seriously knocks up the heat!

With the grilled piri piri chicken just gone into the sauce