Slow Cooker Spicy Ethiopian Chicken Stew

Local Food Friday

Make a Summer  Ethiopian Feast 

Ingredients

¼ cup nit'r qibe (Ethiopian Spiced Butter)
2 large yellow onions  5 cups medium dice
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
4 tablespoons berbere (Ethiopian Spice Mix) 
3 tablespoons tomato paste
4 local chicken hindquarters, skin left on.
sea salt to taste 1-1 ½ teaspoons
4 local peeled boiled eggs (6 minute eggs)  ​

By persevering
​the egg walks on legs.
Ethiopian Folk Saying

SPICY ETHIOPIAN CHICKEN STEW (DORO WOT)

    This delicious stew of chicken and boiled eggs is a popular feast day dish in Ethiopia. The trick to making its sweet-and-spicy sauce is to cook the onions slowly until they've caramelized to make
​a deep flavor base. The bones and skin enrich the sauce making it delectable. ​

Instructions

Heat butter in a large skillet over medium heat.
Cook onions until caramelized, 25 minutes.
Add garlic and ginger and cook 6 minutes.
Add berbere, tomato paste, and 1 cup water
Season the chicken with salt
Add hindquarters and onion saute to slowcooker
Cook on High for 4 hours
Take chicken out of the sauce,
it should fall off the bone--
return chicken meat to stew,
​and save the bones and skin for stock.
Let sauce thicken with deboned meat
for 15 minutes on high.
​Add eggs/ cut slits to let the juices seep in  
Stir to warm through.
Taste, taste, taste and season
​with more berbere/ salt/hot chili if you like
​and a touch of vinegar to taste 

Other Local Food Friday

Eating chicken is a luxury for many Ethiopians.
​It's a feast day food, usually a whole chicken is cooked to share, amongst many people
​ especially good in this spicy stew.