How to Make 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

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.

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.

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

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

In taste and texture, it is more similar to the 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

How Do You Cook Fresh Okra? Try this 18-Minute Egyptian Mashed Okra with Beef Recipe

Okra, also known as “lady’s fingers” and “gumbo,” is a green flowering plant. Okra belongs to the same plant family as hibiscus and cotton. The term “okra” most commonly refers to the edible seedpods of the plant. In India, it is known by the names vendakkai (alternatively bendakkai) and bhindi.

Ancient Egyptian Pharaoh Mashed Okra with Beef Recipe

How do you cook fresh okra? Try this quick and easy fresh okra recipe.

The pharaonic name for okra mentioned in the Harris papyrus is bano. Gaston Maspero, the French Egyptologist, briefly mentions finding the remains of this plant.

Okra now is one of the most commonly eaten dishes in Egypt, and is cooked in several ways. Weeka okra, a popular Upper Egyptian dish, requires the use of a mefraak to mash the vegetables; a method that itself extends from pharaonic times.

This adapted version of healthy okra recipe is the world’s oldest okra and beef recipe ever recorded in ancient Egypt.

This fresh okra dish is serves in a typical Nubian banquet.

Here is a good example of a Nubian banquet composed of dishes that would have existed a very short time after the pharaonic era.

This menu consists of okra with beef, pickled palm tree pith, roqaq, roasted yam, crocodile date loaf, barley porridge, barley beer, boiled cardamom with cloves. Salt and fruit sugar were placed at any dining table for guests to season or sweeten their food.


Serves 4

INGREDIENTS:

1 kg large fresh okra (cut into small pieces)
3 tbsp ghee
1 onion
1/2 kg beef, cubed (You can use chicken or pork if you want.)
2 1/2 liters meat broth
1 tsp salt
1/2 tsp pepper
4 cloves garlic
2 tbsp dried coriander


COOKING PROCEDURE:

1) Wash okra and place in a sieve to dry. Cut into small pieces and lightly sauté in 1 tbsp ghee. Remove okra and drain in a sieve.

2) Grate onion and sauté in 1 tbsp ghee until golden yellow. Add beef cubes and stir a few minutes. Add broth, cover and simmer until meat is half cooked.

3) Add okra, salt, and pepper and simmer over medium heat until fully cooked.

4) Mince garlic and coriander and sauté in the remaining tablespoon of ghee. Sprinkle over dish. Serve.

RELATED RECIPES:

Do you want to learn the shortcut for making ghee faster? Try this…
5 Easy Steps to Make Clarified Butter

Okra can block harmful lectin, get the recipe here…
How Make Baked Okra Lectin-Blocking Chips? - Lectin-FREE Recipes


How do you clean fresh okra to remove the slime?

An easy trick for reducing sliminess is to soak the okra in vinegar before cooking it.

1. Empty half a cup of vinegar into a bowl for every 500 g (1 lb) of okra.

2. Lightly swish the vinegar over the okra to coat all okra in the bowl.

3. Leave for 30 minutes to soak in the vinegar.

4. Remove the okra and rinse well. Dry and use as recommended by the okra recipe.


How do cook okra without the slime?

Learn is the best way to eat okra without the slime.

This is how to stop okra from becoming slimy during cooking. You can pre-cook okra at very high heat by sautéing, roasting, blanching or grilling. Then add cooked okra to your recipe and there will be hardly any slime at all.


RELATED POST: How to Cook Okra Without The Slime? - 15 Slime-Free Okra Recipes


How do you keep okra fresh longer?

To store okra in the fridge, wrap them in a paper towel or place inside a paper bag, and store in the vegetable drawer.

Do not wash fresh okra until you are ready to use it.


How long can you store fresh okra?

Store fresh okra in the fridge for 2 to 3 days.

For longer storage, okra may be frozen.

In the freezer, if properly packaged, whole okra will keep for at least two to three months without risk of freezer burn.

Before freezing and blanching, trim the stem ends (do not cut into the pod when you trim).

To freeze okra, blanch the whole pods in boiling water -- dip them in a pot of boiling water for no more than one minute or more, depending on the size of the pods. Cool the pods quickly in the ice water.


OKRA NUTRITION: Is okra good for you?

Okra has long been preferred as a food for the health-conscious. It is full of vitamin C, vitamin B, potassium, calcium and folic acid. It’s low in calories and has high dietary fiber content. You should consider including okra in your diet to get these health benefits.

Okra is fast gaining a reputation as a so-called 'super food' for people with or at risk of diabetes or cancer.

Okra has been suggested to help lower blood sugar in cases of type 1, type 2, and gestational diabetes.


RELATED POST: How to Start a High Fiber Diet? - FAST, EASY and EFFECTIVE


What's behind the effect of eating okra to lose weight?

Benefits of okra for weight loss: The superior insoluble fibre contained in okra is believed to help stabilize blood glucose by slowing the rate at which sugar is absorbed from the intestinal tract.

RELATED POST:  How Does Eating Fiber Help You Lose Weight?


Okra Nutrient Composition

Raw okra is 90% water, 2% protein, 7% carbohydrates and negligible in fat. In a 100 gram amount, raw okra is rich (20% or more of the Daily Value, DV) in dietary fiber, vitamin C and vitamin K, with moderate contents of thiamin, folate and magnesium.

Raw Fresh Okra

Nutritional value per 100 g (3.5 oz)
Energy	138 kJ (33 kcal)
Carbohydrates	7.46 g
Sugars	1.48 g
Dietary fibre	3.3 g
Fat	0.19 g
Protein	1.9 g
Vitamins	Quantity % DV
Vitamin A equiv.	36 μg	5%
Thiamine (B1)	0.2 mg	17%
Riboflavin (B2)	0.06 mg	5%
Niacin (B3)	1 mg	7%
Folate (B9)	60 μg	15%
Vitamin C	23 mg	28%
Vitamin E	0.27 mg	2%
Vitamin K	31.3 μg	30%
Minerals	Quantity % DV
Calcium	82 mg	8%
Iron	0.62 mg	5%
Magnesium	57 mg	16%
Phosphorus	61 mg	9%
Potassium	299 mg	6%
Zinc	0.58 mg	6%
Other constituents	Quantity
Water	89.6 g
Link to Full USDA Database entry
Units: μg = micrograms  mg = milligrams IU = International units
Percentages are roughly approximated using USA recommendations for adults.

REFERENCES:

Anany, Abeer. The Kitchen in Ancient Egypt from the Archaic Period until the
End of the New Kingdom. Unpublished PhD dissertation, Cairo University.

Christine Hobson. 1993. EXPLORING THE WORLD OF THE PHARAOHS: A Complete Guide to Ancient Egypt. Thames & Hudson. ISBN-10: 0500275602. ASIN: B004461SSE

Magda Mehdawy. 2017. The Pharaoh's Kitchen: Recipes from Ancient Egypt’s Enduring Food Traditions. The American University in Cairo Press. ISBN-13: 978-9774168130

National Research Council, Policy and Global Affairs, Development, Security, and Cooperation. 2006. Lost Crops of Africa: Volume II: Vegetables. National Academies Press. ISBN-10: 0309103339

What Kind of Weird Food is This?

My friend Ilsa just sent me this picture. I haven’t seen this kind of weird looking food before. Is it made of beef or chicken? If you tried this dish, does it taste good? 

I think it is a good stew recipe for Halloween. :-)

Please comment below, if you seen or tasted this amazing chow before. Thanks!

(Please click to enlarge this pic)

Somewhat Related Post: 

13 Amazing Grilling Myths That Will Make You Cook Longer, Spend More and an Instant Skxawng

How to Make Portuguese Kale Soup- Anthony Bourdain Cookbook Recipes

What are the health benefits of kale?

Kale is loaded with vitamin K. In addition to the benefits typical of the cruciferous vegetables, kale also provides a flavonoid called kaempferol that appears to decrease the risk of heart disease.

In one 8-year scientific study, kaempferol, in combination with the flavonoids quercetin and myricetin, reduced the risk of pancreatic cancer by 23 percent.

Kale is full of antioxidant vitamins A and C, as well as numerous carotenoids, including beta-carotene, lutein, and zeaxanthin. These compounds help protect vision and lower the risk of cataracts and age-related macular degeneration.

It is also an excellent source of B vitamins, including thiamine, riboflavin, and B6, and the minerals calcium and iron.

What are Side Effects of Eating Kale Too Much?

Kale is one of a small number of foods that contain measurable amounts of oxalates, so over-eating can cause problems for those with kidney disease, rheumatoid arthritis, vulvar pain, gout, or other conditions that may require a low-oxalate diet.

How to Make Portuguese Kale Soup- (Sopa de Couve com Chouriço)

Another Provincetown classic inspired by the late Howard Mitcham, an unpretentious, brilliant Cape Cod cook and writer whose Provincetown Seafood Cookbook is an out-of-print treasure worth snatching up at any price. Mitcham used white pea beans, better known as navy beans, in his version.

Kale Soup is very popular Portuguese dish, but it is often mistaken for Caldo Verde soup. 

There are many variations of this recipe. Some cooks add red beans, white beans, chick peas or even pasta. If you prefer a thicker style broth, let the soup cook for at least one hour on simmer for the vegetables to dissolve creating a thicker soup.

In this recipe, kidney beans were used. If you don’t like kale you can substitute using collard greens.

Serves 8 to 10

INGREDIENTS:

1½ cups dried red kidney beans
1 large ham hock or comparable soup bone, cut into pieces to allow the marrow to escape into the broth
3 to 4 quarts Dark Universal Stock (refer to stock recipe below); you can substitute your own favorite stock or buy a commercial brand
½ pound Portuguese chouriço sausage, cut into ¼-inch-thick slices
1 pound linguiça sausage, cut into ¼-inch-thick slices
2 bunches curly kale, center stem removed and discarded, leaves washed and coarsely chopped
4 large or 5 medium waxy potatoes, peeled and cut into large dice
Red pepper flakes to taste
1 tablespoon sherry vinegar
Salt and freshly ground black pepper to taste

COOKING DIRECTIONS:

1) In a large, heavy-bottom stockpot, soak the kidney beans for 12 hours in plenty of cold water, or cover the dry beans with 4 cups of water and bring to a rapid boil. Cover the pot, remove from the heat, and let sit for 90 minutes undisturbed. Drain.

2) In a clean stockpot, combine the soaked and/or cooked and drained beans and the ham hock and cover with the stock. Add 1 quart water. Bring to a boil, then reduce to a simmer and cook for 1 hour, using a slotted spoon or ladle to skim off and discard any scum that rises to the surface. 

3) Add the chouriço, linguiça, and kale, and simmer for another hour. 

4) Add the potatoes, pepper flakes, and vinegar, and season to taste with salt and pepper. Simmer for at least another hour, adding more stock or water as needed to keep all the ingredients submerged. The longer the soup simmers, the better the flavor; Howard Mitcham calls for a minimum of 5 hours.

Try Other Healthy Kale Recipes:

a) How to Prepare Kale Chips Easily? Best Kale Chips Recipes

b) How to Eat Kale? Try These 15 Fast and Simple Kale Salad Recipes

Kale Calorie Counter: Kale Soup

Kale Nutritional Composition. One-half cup of cooked, chopped kale provides 21 calories, 3.7 g carbohydrate, 1.2 g protein, 0.3 g fat, 1.3 g dietary fiber, 4810 IU vitamin A, 27 mg vitamin C, 9 mcg folic acid, 148 mg potassium, 15 mg sodium, 18 mg phosphorus, 47 mg calcium, and 12 mg magnesium.

How to Buy Fresh Kale?

While several varieties of kale are grown in Portugal, the most popular, and the only one used in caldo verde or sopa de couve, is couve galega. The leaves are ideal for cutting into the whisker-thin shavings for the soup.

a) Fresh kale should have firm, very dark green leaves with no brown or dry spots. Smaller leaves will be less tough and strong-flavored than large ones. 

b) Don’t wash kale before storing it in the fridge. It will keep for a few days, though the flavor becomes more bitter the longer it is stored. 

c) For a less bitter experience, trim away not only the stems but the central vein on each leaf.

d) Fresh kale is available at farmer’s markets in the eastern United States near the end of summer and through the winter in California.

e) Kale, mustard greens, collard greens, Swiss chard, and dandelion greens can all be used more or less interchangeably in recipes. 

How to Make Dark Universal Stock (Anthony Bourdain Recipes)

This is one of Anthony Bourdain’s recipes from Appetites: A Cookbook. 

You can also download his other best-selling book, click here now to get a complimentary copy before the promo is gone… Kitchen Confidential: Adventures in the Culinary Underbelly.

Veal bones are good. Stock and demi-glace made from roasted veal bones are even savory. 

Veal stock made from unroasted bones (which they claim is less bitter), or “demi-glace” made from roasted chicken bones. Chicken bones are certainly easier to come by.

What follows is a perfectly serviceable recipe for universal stock. I encourage you to load your freezer with small containers of it.

It’s as versatile as a blank canvas—a perfect background waiting for you to fill.

As a rule of thumb, you will be reducing this stock with red wine, straining it through a fine-mesh sieve, and infusing or garnishing with appropriate elements depending on the main ingredient.

If, for instance, you’re making a sauce later for lamb, you can jack it with lamb flavor by reducing it with roasted lamb scraps, perhaps some rosemary and garlic, and some red wine. For a duck sauce, throw in some duck bones, heads, and/or feet if you have them, plus some bay leaves and maybe an orange rind. 

Nicely browned turkey bones and a sprig each of sage, rosemary, and thyme will customize it for turkey gravy, and pork bones, pig ears, and red wine or beer will do the job for a porky sauce.

Makes about 6 quarts

INGREDIENTS:

2 tablespoons canola oil or coconut oil
4 pounds chicken bones or as many as will fit into a large heavy-bottom stockpot
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 large white onions, peeled and coarsely chopped
3 medium carrots, peeled and coarsely chopped
2 ribs celery, coarsely chopped
4 sprigs fresh thyme
4 sprigs fresh parsley
3 bay leaves
1 teaspoon whole black peppercorns

COOKING DIRECTIONS:

1) Preheat the oven to 400°F. Oil 2 large roasting pans.

2) In one of the pans, toss together the chicken bones with the tomato paste and flour to more or less evenly coat. Arrange them in an even layer and roast in the oven, turning and stirring the contents occasionally to keep bones from scorching, until the bones are browned, about 60 minutes.

3) While the bones roast, in the second pan, combine the onions, carrots, and celery and roast them as well, stirring regularly, until they are browned, about 30 minutes.

4) Transfer the bones and vegetables, but not any grease or other pan residue, to a large, heavy-bottom stockpot and fill the pot with cold water. Add the thyme, parsley, bay leaves, and peppercorns and bring the mixture to a high simmer, keeping vigilant in the last few minutes and reducing the heat to a low simmer before the mixture boils. 

5) Let simmer for at least 6 hours—better to let it go for 8 or 10—and use a ladle to skim off and discard the foam and oil as it rises to the top. There is no need to stir the stock as it simmers.

6) Remove the pot from the heat. Remove as many bones as you can with tongs, and discard them. Set up a sieve over a bowl or second stockpot—you may need to recruit a helper for this part, as you do not want to slip and lose everything you have just worked for—and carefully strain the stock, either by pouring it or ladling it through the sieve. Repeat the straining process a few times, until you are satisfied with the clarity of your stock. 

7) Transfer the stock carefully to storage containers, and chill in the refrigerator. 

8) Store in the refrigerator for up to 4 days and up to 3 months in the freezer.

If You Like Soups, Just Try One of These Easy and SavorySoup Recipes You Will Not be Disappointed: 

a) Creamy Broccoli- Parmesan Soup - The Food Lab Recipes

b) Sansa Stark's Favorite?: Dorne Lemon-Egg Soup- Game of Thrones Food Recipes

c) Awesome Egg and Lemon Soup- Soupa Avgolemono- Greek Food Recipes

d) Easy Vegetarian Lentil Soup Recipe- (Crock Pot Optional)

e) Healthy Vegan Leek Soup Modern Recipe- Game of Thrones Food Recipes

f) Gourmet Adzuki Bean Soup- Healthy Recipes



REFERENCES:

Anthony Bourdain and Laurie Woolever. 2016. Appetites: A Cookbook. Ecco. ISBN-13: 978-0062409959

Deborah A. Klein. 2009. The 200 Super Foods That Will Save Your Life: A Complete Program to Live Younger and Longer. McGraw-Hill Education. ISBN-10: 0071625755