Text 17588, 124 rader
Skriven 2014-10-02 00:04:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 17555 av Michael Loo (1:123/140)
Ärende: Ethiopian 2
===================
[contains 2 recipes]

The first recipe could easily be made with a combination of boneless
breast and boneless thighs, just for you.  Given the way it is eaten, I
don't think that bone-in chicken would work very well.

The spiced butter below is one of two such recipes.  Either one will
work.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Doro Wat Chicken
 Categories: Chicken, Main dish, Ethiopian, D/g
      Yield: 8 servings
 
      4    Chicken boneless breast
           - halves
           Juice of 1 lime
      5 c  Thinly sliced red onions
    1/2 c  Ethiopian spiced butter
    1/2 c  Berbere Sauce
    1/2 c  Dry red wine
      2    Cloves crushed garlic
    1/4 ts Cayenne pepper
    1/8 ts Grated fresh ginger
    1/2 c  Water
           Salt to taste
      4    Hard boiled eggs, peeled
    1/2 ts Ground black pepper
 
  Place the chicken pieces in a bowl and marinate for 1 hour in the lime
  juice.
  
  In a heavy saucepan saute the onions in 2 tablespoons of the Spiced
  Butter.  Cover the pot and cook the onions over low heat until they
  are very tender, but not browned.  Stir them occasionally.  Note from
  the Shipps: the more thinly sliced the better, we use a mandolin on
  its thinest setting.
  
  Add the remaining butter to the pot, along with the Berbere Sauce,
  wine, garlic, cayenne, and ginger.  Add 1/2 cup of water and mix well.
  
  Bring to a simmer and add the chicken pieces.  Cook, covered, for 30
  to 40 minutes or until the chicken is tender, adding more water if
  you need to in order to keep the sauce from drying out.
  
  When the chicken is tender, taste for salt.  Add the peeled eggs when
  ready to serve and heat through.  Top with black pepper and serve.
  
  Comment from Jeff Smith: The term "stew" simply does not work with the
  Ethiopian cook.  The concept of simmering a fowl until tender is much
  more profound in the Ethiopian kitchen than it is in most American
  kitchens. The spicy flavors just do something to that chicken that
  normal cooking will not do.  I dare you not to fall in love with this
  dish.
  
  Comment from the Shipps:  The original recipe called for 1 whole
  fryer, 3 lbs, cut into 8 serving pieces.  We prefer white meat and
  have adapted for our own tastes.
  
  Adapted From "The Frugal Gourmet on Our Immigrant Ancestors", Jeff
  Smith, ISBN 0-688-07590-8.
  
  From Dale & Gail Shipp, Columbia Md.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spiced Butter
 Categories: Sauce, Ethiopian, D/g
      Yield: 24 servings
 
      2 ts Ginger powder
  1 1/2 ts Ground tumeric
    1/4 ts Cardamom seeds
      1    Stick cinnamon, 1 inch long
    1/8 ts Fresh ground nutmeg
      3    Cloves
      2 lb Salted butter
      1    Onion, small, peeled and
           - coarsely chopped
      1 tb Pressed garlic
 
  Measure out the spices on a plate.
  
  Melt the butter in a heavy saucepan over moderate heat.  Bring the
  butter up to a light boil.  When the surface is covered with a white
  foam, stir in all remaining ingredients, including the onion and
  garlic.  Reduce the heat to low and cook, uncovered, for about 45
  minutes.  Do not stir again.
  
  Milk solids will form in the bottom of the pan and they should cook
  until they are golden brown.  The butter will be clear.
  
  Strain the mixture through several layers of cheesecloth placed in a
  colander.  Avoid the milk solids and discard them.
  
  Makes 3 cups.
  
  Store the spiced butter in a quart jar, covered, in the refrigerator.
  It will keep for about 3 months under refrigeration.
  
  Comments from Jeff Smith:  When you think of the heat of the Ethiopian
  climate, and the fact that most people do not have refrigeration, you
  must wonder about this common ingredient.  Please understand that
  this butter is cooked until it becomes a ghee, or clarified butter.
  It keeps very well since the milk solids that actually cause the
  butter to go rancid are removed.  What remains is a cooking oil of
  incredible flavor.  No, you cannot substitute margarine.
  
  Copied from "The Frugal Gourmet on Our Immigrant Ancestors", Jeff
  Smith, ISBN 0-688-07590-8.
  
  From Dale & Gail Shipp, Columbia Md.
 
MMMMM


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