Zesty Ethiopian Braised Chicken – Dorowat

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Braised chicken is not just a culinary delight in Ethiopia; it’s an embodiment of the country’s rich history and diverse cultural tapestry. This dish traces its roots back centuries, influenced by a blend of local traditions and external influences such as trade and migration. In Ethiopia, braised chicken often graces the table during significant social gatherings and religious celebrations, symbolizing prosperity and hospitality.

Historically, Ethiopia’s strategic location along ancient trade routes brought a variety of culinary influences, including spices that became staples in Ethiopian cuisine. The introduction of spices like ginger, garlic, and the fiery blend known as Berbere added depth to the braising method, transforming simple chicken dishes into complex flavor profiles that still define Ethiopian braised chicken today.

Cultural ceremonies and traditions play a substantial role in the way braised chicken is perceived and prepared. It is a dish synonymous with celebratory feasts and is often served during religious holidays like Easter and Meskel. The preparation of this dish is an art form, with families passing down cherished recipes through generations, each adding their unique twist while upholding the traditional essence.

The ingredients used in traditional Ethiopian braising techniques, such as clarified butter (niter kibbeh) and spiced stews (wots), are more than just components of a recipe. They hold cultural significance and showcase Ethiopia’s heritage. These ingredients not only highlight the country’s agricultural richness but also reflect the indigenous knowledge and culinary skills that have been honed over the ages.

Historical narratives often pay homage to the figures who’ve popularized braised chicken across different regions. Whether it’s the influence of royalty or the innovations of local chefs, each story adds a layer to the cultural narrative of this beloved dish. Ethiopian braised chicken, therefore, stands as more than a meal; it is a testament to the intertwined history of food and culture in Ethiopia.

Cuisine Complement: Accompaniments and Cooking Techniques

Ethiopian braised chicken is best enjoyed with a symphony of side dishes that complement its rich flavors. One of the most traditional accompaniments is injera, a spongy, sourdough flatbread made from teff flour. This staple not only balances the spices but also serves as an edible utensil, soaking up the delicious stews and juices, enhancing the entire dining experience.

A typical meal involving braised chicken in Ethiopia involves an array of colorful vegetables and legumes, often referred to as ‘veggie combos.’ These might include lentils, collard greens, and split peas, each bringing its own unique taste and health benefits. These sides not only provide nutritional variety but also allow diners to appreciate the artisan craftsmanship of Ethiopian cooks, who layer textures and flavors so skillfully.

The method of braising in Ethiopian cuisine is itself a journey through textures and aromas. Slow-cooking chicken in a medley of spices and broths allows the flavors to meld beautifully, resulting in tender meat that practically falls off the bone. This technique showcases the patience and culinary know-how inherent in traditional Ethiopian cooking.

Spices and herbs play a crucial role in lifting the taste of braised chicken. Berbere, a robust spice blend, is almost always a key player, packing a punch that distinguishes Ethiopian braised dishes from others. Additional spices like cardamom, fenugreek, and cloves are carefully chosen to provide depth and warmth, illustrating the meticulous attention to detail in Ethiopian cooking.

Regional variations add another layer of fascination to Ethiopian braised chicken. From the northern highlands to the southern plains, each region offers its distinct take, whether through subtle shifts in ingredient compositions or the use of locally available herbs. This diversity highlights the adaptability of Ethiopian cuisine and its respect for local traditions.

Today, modern twists on traditional Ethiopian braised chicken showcase the adaptability of ancient cooking methods. From featuring in fusion cuisines to being a highlight in gourmet menus worldwide, this dish has evolved yet remains deeply rooted in its cultural origins, demonstrating Ethiopian cuisine’s timeless appeal.

Ingredients

Red Pepper Sauce

• 1 15 oz can tomato sauce
• 1/4 cup paprika
• 1/4 cup red wine

Berbere (Spice Blend)

• 1 tablespoon shredded ginger root
• 1/2 teaspoon to 1 teaspoon red pepper flakes
• 1/4 teaspoon ground coriander
• 1/8 teaspoon allspice
• 1/8 teaspoon cardamom
• 1/8 teaspoon ground cloves
• 1/4 teaspoon cinnamon

Chicken

• 2 medium onions diced
• 3 garlic cloves minced
• 2 tablespoons olive oil
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 2 pounds chicken thighs or whole chicken pieces
• 1/4 cup red wine
• 1/2 cup chicken broth
• additional salt and pepper to taste

Instructions

1. Combine Red Pepper sauce and Berbere in a bowl an set aside
2. Add olive oil to a pan over medium heat
3. Cook diced onions until tender, but not brown (4 to 5 minutes)
4. Add minced garlic to pan and cook an additional minute (careful not to burn garlic)
5. Stir in red pepper/berbere sauce
6. Add red wine and chicken broth
7. Add turmeric and teaspoon of salt and mix everything around well
8. Add additional salt and pepper to taste if needed
9. Add chicken and spoon sauce over chicken so it’s well covered
10. Allow mixture to start bubbling, then reduce heat to simmer
11. Cover with lid and simmer for 40 minutes
12. Scoop chicken onto plate and pour sauce over chicken

Enjoy with a side of flat bread