Saturday, February 1, 2020

How to Make Jamie Oliver’s Chicken Stew- Doro Wat- Ethiopian Chicken Recipes

 

Jamie Oliver’s Chicken Stew- Doro Wat- Ethiopian Chicken Recipes

Jamie Oliver is a good person based in his advocacies and helpful projects. When he cooks on telly, it looks delicious; even you have not tasted it yet.

I saw Jamie cook this chicken stew dish on telly. This is my version of Jamie Oliver’s Chicken Stew. This is how to make chicken stew at home.

Doro Wat, we?t’, wot or tsebhi is an Ethiopian and Eritrean stew that is prepared with fresh chicken,  hard-boiled eggs , variety of vegetables, spice mixtures (berbere, niter kibbeh) and seasoned clarified butter.

Doro wat is the most popular traditional food in Ethiopia served on special occasions; Wat is traditionally eaten with injera and a single order of yoghurt or homemade cottage cheese. It can be eaten with bread or rice.

Injera spongy flat bread made from the millet-like grain known as teff. Teff is very healthful, it contains no gluten, and it is high-level in protein than wheat and has a high concentration of numerous kinds variety of nutrients, including calcium, iron and thiamin. The body easily absorbs the iron from teff.

Scroll down below to learn how to make injera.

If you do not have injera, you can use other flat breads like Cali'flour Foods Flatbreads.

How to Make Jamie Oliver’s Yummy Chicken Stew- Doro Wat- Jamie Oliver Chicken Recipes

Jamie Oliver Chicken Recipes

Makes 6 servings

Tools:

Large bowl
Medium cooking pan or pan


INGREDIENTS:

1 whole chicken
6 cups red onion (chopped)
1 cup red pepper (berbere)
2 cups butter (spiced) or use clarified butter
¼ tsp. false cardamom or coriander
¼ tsp. black pepper

¼ tsp. bishop’s weed
¼ garlic powder
½ tsp. ginger
To taste- add salt

½ cup t’ej honey wine or red wine (learn how to make tej honey below)
4 cups water
6 medium eggs (hard-boiled)
1 medium lime


COOKING PROCEDURE:

1) Remove skin from chicken, cut into the usual parts, and wash several times in water.

2) Wash and cut lime into 4 pieces, add to a large bowl of clean water and soak chicken in it.

3) In a medium pan cook onions until golden brown. Add butter. Add red pepper and mix well. Add about ½ cup of water and stir.

4) Add t’ej or red wine. Add the spices and blend well.

5) Add prepared chicken pieces and cook for about 30 to 40 minutes.

6) Add more water and stir gently so as not to separate the meat from the bones. 

7) Add salt and stir.

8) When the sauce begins to thicken, sprinkle with black pepper.

9) Add hardboiled eggs to the sauce

10) Serve hot.

11) Store leftovers in the refrigerator. It will taste better when you reheat it.

CHICKEN STEW COOKING TIPS

Can You Put Raw Chicken in Stew?

When raw chicken simmers in a pot, it stays moist and gives savor to both the cooking broth. Chicken stew recipes calling for raw chicken to be included right into the stew pot are safe as long as you make sure to heat the chicken through to a safe temperature. The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius).


How Long Can I Leave Stew in the Slow Cooker?

Most stew dishes will cook in 2 to 4 hours at the high setting, or in 6 to 8 hours at the low setting. If your plans for the day entail that long a cooking time, you will need to make a some adjustments to the recipe.


Can I Leave Chicken Stew Out Overnight?

Chicken stew, soup or stock left to cool overnight, then reboiled for 10 minutes and correctly refrigerated in the morning is still safe to consume because it is not cool long enough for the bacteria to grow and reproduce up to hazardous levels.


How Long Can You Keep Chicken Stew in the Fridge?

3 to 4 days

Appropriately stored, cooked chicken stew will last for 3 to 4 days in the fridge. To further lengthen the shelf life of cooked chicken stew. Freeze it in enclosed airtight containers or heavy-duty freezer bags.

What is the Difference Between Ethiopian Doro Wat and American Chicken Stew?

Numerous qualities differentiate doro wat from stews of other cultures. The most apparent is an unusual cooking technique. The preparation of a doro wat begins with chopped onions slow cooked, without any fat or oil, in a dry skillet or pot until much of their moisture has been evaporated.

Fat (usually niter kibbeh) is then added, and the onions and other aromatics are sautéed before the addition of other ingredients. This process causes the onions to break down and thicken the chicken stew.


Check other Jamie Oliver Recipes; they are delicious and easy to cook:

How to Make Green Apple Sorbet without Ice Cream Maker- Jamie Oliver Recipes

How to Make Jamie Oliver’s Porchetta- Italian Porchetta Recipe

How to Make the Jamie Oliver's Savoury Moroccan Vegan M'Hanncha - Vegetarian Recipes

Jamie Oliver's Paleo- Grain Free COCONUT BREAD Recipe (Original Gluten-Free Sandwich Bread)

How to Make the Perfect Jamie Oliver's Lancashire Hotpot- Lamb Recipes

How to Make Jamie Oliver’s EASY Plum Pudding- An English Christmas Pudding Recipe

What is Tej or Honey Wine (Mead)?

Ethiopian Tej is a honey wine or mead that is brewed and consumed in Ethiopia and Eritrea. It is flavored with the powdered leaves and twigs of gesho (Rhamnus prinoides).

Gesho is a hops-like bittering agent that is a species of buckthorn.

how to make tej honey wine mead

In Ethiopia, Tej is often homemade or served at tej houses, and is often served in a flask-like pitcher or bottle, called a bereles.

You can try making honey wine at home by using this cheap honey wine making kit.

Youtube Video: How To Make Tej or Honey Wine (Mead) at Home
Making honey wine at home is easy and full of nourishing natural ingredients. Here is how to do it right.



What is Injera Bread?

Ethiopian Injera is a sourdough-risen flatbread with a somewhat spongy texture, usually made out of teff flour. It is the staple and national dish of Ethiopia and Eritrea.

How to Make Ethiopian Injera- Ferment Teff Flour

The flat bread is the base or main part of any Ethiopian or Eritrean meal.

Injera is the most important part of any Ethiopian meal. It is often both the serving platter and eating utensil for a meal like a spoon.

Hearty stews such as doro wat are placed on top of the bread and then the meal is eaten by tearing pieces of injera off and scooping up the stews.


How to Make Ethiopian Injera- Ferment Teff Flour

This is how I make injera. Check if all of the water that goes into this is warm, not too hot not too cold. This process of fermentation takes 3- 5 days in total but nutritiously satisfying.

To make injera, teff flour is mixed with water. The fermentation process is activated by adding ersho.

Ersho is a clear, yellow liquid that accumulates on the surface of fermenting teff-flour batter and is collected to serve as an inoculum for the next fermentation.

Ersho contains (aerobic) Bacillus species and several yeasts (in order of abundance): Candida milleri, Rhodotorula mucilaginosa, Kluyveromyces marxianus, Pichia naganishii and Debaromyces hansenii.

The mixture is then allowed to ferment for an average of two to three days, giving it a mildly sour taste.

The injera is baked into large, flat pancakes. The dough's viscosity allows it to be poured onto the baking surface, rather than rolled out, which is unusual for yeast or sourdough bread.

Watch Youtube Video: Quick and Easy Way to Make Injera in 3 Days Fermentation




What is the Difference Between Ethiopian Injera and French Crepe?

french-crepe
French Crepe
In terms of shape, injera looks like a French crêpe and the Indian dosa as a flatbread cooked in a circle and used as a base for other foods.

indian dosa
Indian dosa
In taste and texture, it is more similar to the South Indian appam.

South Indian appam
South Indian appam
The bottom surface of the injera, which touches the heating surface, has a relatively smooth texture, while the top is porous. This porous texture makes injera good for scooping up sauces and dishes.



REFERENCES:

Angel Burns. 2019. Ethiopian Cuisine: A Complete Cookbook of Colorful, Exotic Dishes. ISBN-13: 978-1089610533. https://amzn.to/2GoZc3q

Daniel J. Mesfin. 1990. Exotic Ethiopian Cooking: Society, Culture, Hospitality and Traditions, Revised Extended edition. Ethiopian Cookbook Enterprises. ISBN-10: 0961634510. https://amzn.to/36kiX6M

Steve Piatz. 2014. The Complete Guide to Making Mead: The Ingredients, Equipment, Processes, and Recipes for Crafting Honey. Wine Voyageur Press. ISBN-13: 978-0760345641. https://amzn.to/2Gtd6Bn

Teresa Paprock. 2011. You Can Make Injera. lulu.com; null edition. ISBN-10: 1458356434. https://amzn.to/3aNaUTB

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