Text 17642, 96 rader
Skriven 2014-10-03 00:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Ethiopian 45
====================
 DS> The first recipe could easily be made with a combination of boneless
 DS> breast and boneless thighs, just for you.  Given the way it is eaten,

Thighs, yea!

 DS> I don't think that bone-in chicken would work very well.

I've usually had it bone-in. Remember that the standard is
a long cooking time, so the meat is hardly attached to the
bone when the dish is ready.

 DS> Title: Doro Wat Chicken

That's the spelling I normally see.

 DS> Comment from Jeff Smith: The term "stew" simply does not work with
 DS> the Ethiopian cook.  The concept of simmering a fowl until tender is
 DS> much more profound in the Ethiopian kitchen than it is in most
 DS> American kitchens.

In most societies, where cooking is not as constrailed by
dual-career families, and where poultry is fully matured
birds, long cooking

=

 DS> This is the bread we prefer.  We have another recipe that is a quick
 DS> version, using ginger ale to get the bubbles.  The sour dough has a
 DS> much nicer flavor.

I've seen versions with club soda, don't recall one
with ginger ale, though bitter lemon would add some
flavor interest.

 DS> Title: Injera ("sour dough")
 DS> 1 pk Dry yeast,about 1 Tablespoon
 DS> 1/2 ts Baking soda

!

 DS> mixture sit for three full days at room temperature.  Stir the
 DS> mixture once a day.  It will bubble and rise.
 DS> When you are ready to make the injera, add the baking soda and salt
 DS> and let the batter sit for 10 to 15 minutes.

Sounds like "hedging your bets" - two methods of leavening
for the same bread.

Chicken Vesuvio
categories: Chicago?, main, poultry
servings: 4

3 Tb olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 lb small red-skinned potatoes, halved
4 lg garlic cloves, minced
3/4 c dry white wine
3/4 c chicken broth
1 1/2 ts dried oregano
1 ts dried thyme
8 oz frozen artichoke hearts
- or 1 c frozen lima beans, thawed
2 Tb unsalted butter

Preheat the oven to 450F.

Heat the oil in large ovenproof pot over high heat.
Sprinkle the chicken with salt and pepper. Working
in 2 batches if necessary, cook the chicken in the
pot until golden brown on all sides, about 10 min.
Transfer the chicken to a bowl. Carefully add the
potatoes to the same pot and cook until they are
golden brown, stirring occasionally, about 10 min.
Add the garlic and saute for 1 min. Add the wine
and stir to scrape up any brown bits on the bottom
of the pot. Add the broth, oregano, and thyme.
Return the chicken to the pot. Stir to combine.
Bring to a boil over medium-high heat.

Cover and bake in the oven until the chicken is
cooked through, about 20 min. Transfer the chicken
to a platter. Arrange the potatoes around chicken.
Add the artichoke hearts to the sauce in the pot.
Cover and simmer over high heat until the
artichokes are tender, stirring often, about 4 min.
Turn heat to low. Stir in the butter. Pour the
sauce over chicken and potatoes, and serve.

Source: Giada de Laurentiis



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