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The ingredients needed to prepare Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew:
- Use 2 kg Chicken drumettes
- Use 1 kg Onion
- Get 2 clove Garlic
- Use 2 tbsp Curry powder
- Provide 3 Takanotsume
- Take 1 tsp Cayenne pepper
- Provide 40 grams Butter (unsalted)
- You need 2 tbsp Vegetable oil
- Take 1 Italian parsley (finely chopped)
- Provide 2 tsp Salt
- Use 1 dash Pepper
Steps to make Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew:
- Mince the onion and garlic, and bring the chicken drumettes to room temperature.
- Heat 1 tablespoon oil and 1 tablespoon butter in a thick-bottomed pot, then sauté the onions over medium-high heat.
- When the moisture cooks off the onions, add the garlic, reduce to low heat, then sauté until both the onions and garlic are golden brown.
- Lightly season the chicken with salt and pepper. Heat 1 tablespoon vegetable oil in a frying pan, place the chicken in the pan, then cook until golden brown.
- Transfer the browned chicken to the pot from Step 3.
- When the chicken completely browns, simmer 1 cup water in the emptied frying pan, use a rubber spatula to scrape any bits, then pour it into the pot.
- Add just enough water to cover the chicken, stir in and then simmer. Reduce to low heat, add 1 teaspoon salt, then add the takanotsume after removing the seeds.
- Cover with a lid, then simmer for about 20 minutes, add the curry powder and cayenne pepper, and simmer for another 10 minutes or so over low heat.
- Remove the lid and simmer about 15-20 minutes until the soup thickens.
- Once the soup has simmered to the degree shown in this photo, season with the remaining amount of salt to taste. Add 30 g butter and stir in to melt.
- Serve it with white rice or buttered rice, and sprinkle with parsley. You could also serve it with a boiled egg, if you like.
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