1/2 c. Olive Oil
4 Carrots, thinly sliced
1 Onion, thinly sliced
1 tsp. Sea Salt
1/2 tsp. Ground Pepper
1/2 tsp. Ground Cumin
1/4 tsp. Turmeric
1/2 head of Cabbage, shredded
5 Potatoes, peeled and cut into 1-inch cubes
Heat olive oil in a skillet over medium heat. Cook carrots and onions in the hot oil for 5 minutes. Stir in salt, pepper, cumin, turmeric, and cabbage and cook another 15-20 minutes. Add the potatoes and cover. reduce heat to med-low and cook unitl potatoes are soft, 20-30 minutes.
Notes: The olive oil can be cut way back. I would not cut the carrots thinly, next time I would leave the carrots in large chunks and add them with the potatoes and I would not cook the cabbage for so long. The spices can be doubled or tripled to your taste.
Original recipe
Tuesday, February 16, 2010
Thursday, February 11, 2010
Doro Wot-Spicy Chicken Stew
4 T. nit'r qibe
2 large yellow onions, roughly chopped
1 T. finely chopped garlic
1 T. finely chopped peeled fresh ginger
1 1/2 T. berbere
4 chicken legs (about 2 1/2 lbs.), skinned and divided into drumsticks and thighs
Kosher salt to taste
4 whole hard boiled eggs
Heat butter in a large straight-sided skillet over medium-low heat. Add onions and cook, stirring occasionally, until deeply caramelized, about 25 minutes. Add garlic and ginger and cook, stirring until softened, 6-8 minutes. Add berbere and 2 cups of water; stir well. Season the chicken all over with salt, nestle the pieces in the skillet. Reduce heat to low and simmer, covered, turning occasionally, until chicken is cooked through, about 40 minutes.
Uncover skillet and raise heat to medium-high; simmer to reduce he liquid until it has a thick, gravy-like consistency, about 5 minutes. Add eggs; stir to warm through. Taste and season with more berbere and salt, if necessary. Serve hot with injera.
Notes: I had roasted a chicken the night before and had a ton of chicken left over, so I just threw that in and it was delicious.
Saveur Number 110
Discover the delicious cuisine of Ethiopia
2 large yellow onions, roughly chopped
1 T. finely chopped garlic
1 T. finely chopped peeled fresh ginger
1 1/2 T. berbere
4 chicken legs (about 2 1/2 lbs.), skinned and divided into drumsticks and thighs
Kosher salt to taste
4 whole hard boiled eggs
Heat butter in a large straight-sided skillet over medium-low heat. Add onions and cook, stirring occasionally, until deeply caramelized, about 25 minutes. Add garlic and ginger and cook, stirring until softened, 6-8 minutes. Add berbere and 2 cups of water; stir well. Season the chicken all over with salt, nestle the pieces in the skillet. Reduce heat to low and simmer, covered, turning occasionally, until chicken is cooked through, about 40 minutes.
Uncover skillet and raise heat to medium-high; simmer to reduce he liquid until it has a thick, gravy-like consistency, about 5 minutes. Add eggs; stir to warm through. Taste and season with more berbere and salt, if necessary. Serve hot with injera.
Notes: I had roasted a chicken the night before and had a ton of chicken left over, so I just threw that in and it was delicious.
Saveur Number 110
Discover the delicious cuisine of Ethiopia
Berbere
1 tsp. fenugreek seeds
1/2 cup ground serrano chilies or other ground dried chilies
1/2 cup paprika
2 T. salt
2 tsp. ground ginger
2 tsp. onion powder
1 tsp. ground cardamom
1 tsp. ground nutmeg
1/2 tsp. garlic powder
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground all spice
Finely grind the fenugreek seeds with mortar and pestle or in an electric spice or coffee grinder. Stir together with the remaining ingredients in a small bowl until well combined. Store in airtight container in the refrigerator for up to 3 months.
The Soul of a New Cuisine
Marcus Samuelsson
Notes: Or you can cheat like I did and buy it at your local Ethiopian market. :) K
1/2 cup ground serrano chilies or other ground dried chilies
1/2 cup paprika
2 T. salt
2 tsp. ground ginger
2 tsp. onion powder
1 tsp. ground cardamom
1 tsp. ground nutmeg
1/2 tsp. garlic powder
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground all spice
Finely grind the fenugreek seeds with mortar and pestle or in an electric spice or coffee grinder. Stir together with the remaining ingredients in a small bowl until well combined. Store in airtight container in the refrigerator for up to 3 months.
The Soul of a New Cuisine
Marcus Samuelsson
Notes: Or you can cheat like I did and buy it at your local Ethiopian market. :) K
Misr Wot-Ethiopian Lentil Stew
1 cup red lentils
4 T. nit'r qibe
1 small yellow onion, finely chopped
4 cloves garlic, finely chopped
2 T. berbere
1 small tomato, cored and chopped
Kosher salt to taste
Rinse the lentil in a sieve under cold running water and set aside.
Heat the butter in medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic and cook, stirring constantly until fragrant, about 30 seconds. Add the reserved lentils, 1 T. of the berbere, tomato, and 4 cups of water to the saucepan. Reduce heat to medium-low and simmer, stirring occasionally until thick and the lentils are tender, 45-50 minutes. Stir in the remaining berbere and season generously with salt. Serve immediately.
Saveur Number 110
Discover the delicious cuisine of Ethiopia
4 T. nit'r qibe
1 small yellow onion, finely chopped
4 cloves garlic, finely chopped
2 T. berbere
1 small tomato, cored and chopped
Kosher salt to taste
Rinse the lentil in a sieve under cold running water and set aside.
Heat the butter in medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic and cook, stirring constantly until fragrant, about 30 seconds. Add the reserved lentils, 1 T. of the berbere, tomato, and 4 cups of water to the saucepan. Reduce heat to medium-low and simmer, stirring occasionally until thick and the lentils are tender, 45-50 minutes. Stir in the remaining berbere and season generously with salt. Serve immediately.
Saveur Number 110
Discover the delicious cuisine of Ethiopia
Nit'r Qibe-Ethiopian Spiced Butter
1 pound unsalted butter
1/2 medium red onion, coarsely chopped
1 garlic clove, minced
One 3-inch piece ginger, peeled and finely chopped
1 tsp. fenugreek seeds
1 tsp. ground cumin
1 tsp. ground cardamom seeds
1 tsp. dried oregano
1/2 tsp. ground turmeric
8 basil leaves
Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally.
Remove from heat and let stand until the spices settle. Strain through fine-mesh sieve before using.
Store in the refrigerator in a tightly covered container for up to 3 weeks.
The Soul of a New Cuisine
Marcus Samuelsson
1/2 medium red onion, coarsely chopped
1 garlic clove, minced
One 3-inch piece ginger, peeled and finely chopped
1 tsp. fenugreek seeds
1 tsp. ground cumin
1 tsp. ground cardamom seeds
1 tsp. dried oregano
1/2 tsp. ground turmeric
8 basil leaves
Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally.
Remove from heat and let stand until the spices settle. Strain through fine-mesh sieve before using.
Store in the refrigerator in a tightly covered container for up to 3 weeks.
The Soul of a New Cuisine
Marcus Samuelsson
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