Doro Wat (Ethiopian Spiced Chicken)
An Ethiopian dinner sized for one person, ready in 27 minutes. Roughly £2.10 a portion. Expect a bit of heat.
Per portion
Calories from protein 24%, carbs 29%, fat 47%. Estimated from the ingredients.
Roughly £2.10 a portion.
Method
- 1
Boil the egg for 8 minutes, then cool, peel and score the white a few times with a knife.
- 2
Fry the onion in a splash of oil with a pinch of salt over medium heat for 8 minutes until soft and golden, adding the garlic for the last minute.
- 3
Add the chicken with ½ tsp salt and cook for 5 minutes until browned. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 4
Stir in the tomato purée, paprika, cumin, ginger and chilli flakes for 1 minute until fragrant, then add the chopped tomatoes.
- 5
Add the egg and simmer for 8 minutes until the chicken is cooked through with no pink inside and the sauce has thickened. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 6
Taste and adjust the seasoning, then serve with the warm flatbread for scooping.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/doro-wat-ethiopian-spiced-chicken/
