Jewish Cookbook > Main Courses > Bizu Riki Mullu's Doro Wat (Ethiopian Chicken Stew)

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Bizu Riki Mullu, a jewelry artist and community activist, works with Chassida- Shmella, one of two U.S.-based organizations to provide Ethiopian Jews with cross-cultural networks, communal partnerships and educational/professional opportunities. Recent accolades include launching the first Sigd celebration in the United States—an Ethiopian celebration commemorating the giving of the Torah—and Shabbat dinner featuring Ethiopian traditions.

 
  • 1 whole chicken cut into 12 pieces
  • 1⁄4 cup olive oil
  • 2 yellow onions (finely chopped)
  • 1 red onion (finely chopped)
  • 3 cloves garlic
  • 1 Tbsp fresh ginger
  • 3⁄4 cup tomato paste
  • 2 Tbsp chili powder
  • 2 Tbsp flaxseed (available at health food stores)
  • 5 hard-boiled eggs peeled and scored lightly (1 per person or as needed )
  • 1⁄2 tsp turmeric
  • 1⁄2 tsp ground coriander
  • 1⁄2 tsp ground fenugreek
  • 1⁄4 tsp fresh ground black pepper
  • 1 tsp ground cardamom

Cook onions in oil for 10 minutes until soft. Add tomato paste and chili powder and spices and cook another 10 minutes or more until flavors blend. Add chicken and about one cup water. Simmer for about 45 minutes until chicken is thoroughly cooked. Add hard boiled eggs. Grind fresh garlic and ginger together. Grind one tbsp flax seed oil. Add to chicken. Cook for about 2 more minutes.