As we celebrate Thanksgiving this month, let us make our feast a memorable one and share it with those around us. And what better ways than spicing up your Thanksgiving meal with some Ethiopian food? It’s true, thanksgiving is not an Ethiopian holiday, but many Ethiopians living in the United States have embraced this holiday with a blend of American and Ethiopian dishes. Alongside the turkey, most homes will have Doro Wot, a spicy chicken stew, often served for special occasion. Call it a spicy gravy, perfect for scooping up with Injera bread and the tender chicken drumsticks and boiled egg perfect to make your thanksgiving dinner an unforgettable one. So grab some ingredients and dive into this audacious move in flavoring your thanksgiving day with your family and friends.
Ingredients (serving for 10)
5-8 pounds of chicken drumsticks and thighs skinned and cleaned
8 large onions fine chopped
3 cloves of garlic crushed
1 cup of vegetable oil
¼ cup of Niter Kibbe (spiced butter)
5 teaspoons minced or powder garlic
2 teaspoons minced or powder ginger
1/2 cup of authentic Ethiopian Berbere, red chili pepper (more to make spicier)
2 teaspoon Korerima (Cardamom)
2-3 teaspoon salt (as needed)
1-3 cup of water
Preparation Method: In large pot, simmer onion, garlic and ginger with vegetable oil till lightly brown. Add Berbere and continue to simmer for about an hour at low heat stirring occasionally by adding a touch of water as needed to avoid sticking. Add butter and continue to simmer for 30 more minutes. Make sure it’s on low heat and water as necessary to maintain a sauce-like consistency. The secret to this dish is to stir constantly. Add chicken and simmer until chicken is done while adding the remaining water as needed. Finish of simmering by adding salt and Korerima. Serve hot with Injera (Ethiopian flat bread). Boil eggs separately and add them to your Doro Wot for additional flavor.
Happy Thanksgiving from your Brundo Family.