From mightymidget69@hotmail.com Mon Dec 13 14:34:22 2004 Date: Mon, 13 Dec 2004 13:13:04 +0000 (GMT) From: mightymidget69@hotmail.com Reply-To: currygalore@smartgroups.com To: currygalore@smartgroups.com Subject: [currygalore] Chicken Stewed in Red-Pepper Sauce Doro Wat (Ethiopia) Chicken Stewed in Red-Pepper Sauce To serve 4 A 2½ to 3-pound chicken, cut into 8 serving pieces 2 tablespoons strained fresh lemon juice 2 teaspoons salt 2 cups finely chopped onions ¼ cup niter kebbeh 1 tablespoon finely chopped garlic 1 teaspoon finely chopped, scraped fresh ginger root ¼ teaspoon fenugreek seeds, pulverized with a mortar and pestle or in a small bowl with the back of a spoon ¼ teaspoon ground cardamom ¼ teaspoon ground nutmeg, preferably fresh grated ¼ teaspoon berberé 2 tablespoons paprika ¼ cup dry white or red wine ¾ cup water 4 hard-cooked eggs Freshly ground black pepper Pat the chicken dry with paper towels and rub the pieces with lemon juice and salt. Let the chicken rest at room temperature for 30 minutes. In an ungreased heavy 3- to 4 quart enameled casserole. cook the onions over moderate heat for 5 or 6 minutes, or until they are soft and dry. Shake the pan and stir the onions constantly to prevent them from burning; if necessary, reduce the heat or lift the pan occasionally from the stove to let it cool for a few moments before returning it to the heat. Stir in the niter kebbeh and, when it begins to sputter, add the garlic, ginger, fenugreek, cardamom and nutmeg, stirring well after each addition. Add the berberé and paprika, and stir over low heat for 2 or 3 minutes. Then pour in the wine and water and, still stirring, bring to a boil over high heat. Cook briskly, uncovered, for about 5 minutes, or until the liquid in the pan has reduced to the consistency of heavy cream. Pat the chicken dry and drop it into the simmering sauce, turning the pieces with a spoon until they are coated on all sides. Reduce the heat to the lowest point. cover tightly and simmer for 15 minutes. With the tines of a fork, pierce ¼-inch-deep holes over the entire surface of each egg. Then add the eggs and turn them gently about in the sauce. Cover and cook for 15 minutes more, or until the chicken is tender and the dark meat shows no resistance when pierced with the point of a small knife. Sprinkle the stew with pepper and taste for seasoning. To serve, transfer the entire contents of the casserole to a deep, heated platter or bowl. Doro wat is traditionally accompanied by either injera or spice bread, but may be eaten with Arab-style flat bread or hot boiled rice. . . . plain yoghurt . . . may be presented with the wat from separate bowls. Niter Kebbeh (Ethiopia) Spiced Butter Oil To make about 2 cups 2 pounds unsalted butter, cut into small pieces 1 small onion, peeled and coarsely chopped 3 tablespoons finely chopped garlic 4 teaspoons finely chopped fresh ginger root 1½ teaspoon turmeric 1 cardamom pod, slightly crushed with the flat of a knife, or a pinch of cardamom seeds 1 piece of stick cinnamon, 1 inch long 1 whole clove 1/8 teaspoon ground nutmeg, preferably freshly grated In a heavy 4- to 5-quart saucepan, heat the butter over moderate heat, turning it about with a spoon to melt it slowly and completely without letting it brown. Then increase the heat and bring the butter to a boil. When the surface is completely covered with white foam, stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove and nutmeg. Reduce the heat to the lowest possible point and simmer uncovered and undisturbed for 45 minutes, or until the milk solids on the bottom of the pan are a golden brown and the butter on top is transparent. Slowly pour the clear liquid niter kebbeh into a bowl, straining it through a fine sieve lined with a linen towel or four layers of dampened cheesecloth. Discard the seasonings. If there are any solids left in the kebbeh, strain it again to prevent it from becoming rancid later. Pour the kebbeh into a jar, cover tightly, and store in the refrigerator or at room temperature until ready for use. Kebbeh will solidify when chilled. It can safely be kept, even at room temperature, for 2 or 4 months. Berbere (Ethiopia) Red-Pepper and Spice Paste To make about 2 cups 1 teaspoon ground ginger ½ teaspoon ground cardamom ½ teaspoon ground coriander ½ teaspoon fenugreek seeds ¼ teaspoon ground nutmeg, preferably freshly grated 1/8 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1/8 teaspoon ground allspice 2 tablespoons finely chopped onions 1 tablespoon finely chopped garlic 2 tablespoons salt 3 tablespoons dry red wine 2 cups paprika 2 tablespoons ground hot red pepper ½ teaspoon freshly ground black pepper 1½ cups water 1 to 2 tablespoons vegetable oil In a heavy 2- to 3-quart saucepan (preferably one with an enameled or nonstick cooking surface), toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low hear for a minute or so, stirring constantly until they are heated through. Then remove the pan from the heat and let the spices cool for 5 to 10 minutes. Combine the toasted spices, onions, garlic, 1 tablespoon of the salt and the wine in he jar of an electric blender and blend at high until the mixture is a smooth paste. (To make the paste with a mortar and pestle or in a bowl with the back or a spoon, pound the toasted spices, onions, garlic and 1 tablespoon of the salt together until pulverized. Add the wine and continue pounding until the mixture is a moist paste.) Combine the paprika, red pepper, black pepper and the remaining tablespoon of salt in the saucepan and toast them over low heat for a minute or so, until they are heated through, shaking the pan and stirring the spices constantly. Stir in the water, ¼ cup at a time, then add the spice-and-wine mixture. Stirring vigorously, cook over the lowest possible heat for 10 to 15 minutes. With a rubber spatula, transfer the berbere to a jar or crock, and pack it in tightly. Let the paste cool to room temperature, then dribble enough oil over the top to make a film at least ¼ inch thick. Cover with foil or plastic wrap and refrigerate until ready to use. If you replenish the film of oil on the top each time you use the berbere, it can safely be kept in the refrigerator for 5 or 6 months. ====================================================================<<< Whatever you Wanadoo, click below: http://ads.smartgroups.com/adclick/CID=000000b7c79a99a500000000 ====================================================================>>> -- If you want to share pictures, use the calendar, or start a vote visit http://www.smartgroups.com/groups/currygalore To leave the group, email: currygalore-unsubscribe@smartgroups.com Report abuse http://www.smartgroups.com/text/abusereport.cfm?gid%3D566706&mid%3D554