November 09, 2010

Tomorrow night's dinner, borrowed from (A Year of Slow Cooking)

(I have fallen in LOVE with her site!!)

Ethiopian Chicken Stew (Doro Wat) Slow Cooker Recipe

I really like introducing the kids to new flavors, and when I came across Mary Ostyn's Doro Wat recipe in her WONDERFUL book,Family Feasts for $75 a Week (and this is for a family of 12!) I knew I needed to try it.

This is a wonderfully spicy stew/soup, and I'm thrilled to use some of very-neglected spice bottles in the cupboard. I highly recommend giving this a go. Be adventurous! You've only got one Friday, October 22 2010 in your life. :-)

The Ingredients.
serves 8
1 (14.5-ounce) can diced tomatoes, undrained
1 1/2 pounds boneless, skinless chicken thighs
1/4 cup fresh lemon juice
2 tablespoons butter
3 large onions, diced (or 3 tablespoons dried minced onion flakes)
1 teaspoon ground ginger
1 tablespoon paprika
1 teaspoon cayenne pepper, and more to taste if you'd like
1/2 teaspoon black pepper
1 teaspoon ground turmeric
2 cups water
8 hard-boiled eggs (peeled, to add later)

The Directions.

Use a 6-quart slow cooker. Empty the tomato can into your cooker. Put in the chicken thighs, and add the lemon juice. Now add butter, onion, and ALL of the spices. Pour in the water. Cover and cook on low for 6 to 8 hours, or high for 4 to 5. Your soup is done when the onions are soft and translucent and the chicken is cooked through and begun to fall apart. Ladle into a wide-mouth bowl and place a whole hardboiled egg into each dish.

The Verdict.

What great soup. The depth of spices is really unique---you get a powerful punch of tomato and lemon at first, but then the warmth from the spices fills your whole belly. Mary says to make it authentic you should really use 1 TABLESPOON of cayenne instead of 1 teaspoon. Holy toledo, I'm too much of a wuss for that!

I'm sharing some of my favorite stock-the-freezer and meal planning ideas over at Chime in to share your favorites!

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