Monday, January 26, 2009

Ethiopian Spicy Braised Chicken

Some very good friends of mine just decided to adopt two kids from Ethiopia. I thought I would post some easy recipes from Ethiopia. I had Ethiopian food with an international student once. You put the food in a large bowl in the middle of the table. You eat with your right hand, and you should wash your hands ahead of time. You use the flat bread as a scoop, sort of like a tortilla.

Ethiopian Spicy Braised Chicken

8 ounces Tomato Sauce
1/4 cup Paprika
1/4 cup Dry Red Wine
1tablespoon Ginger Root -- grated
1teaspoon Red Pepper
1/8 teaspoon Cardamom -- ground
1/8 teaspoon Nutmeg -- ground
1/8 teaspoon Clove -- ground
1/8 teaspoon Cinnamon -- ground
1/8 teaspoon Allspice -- ground
2 each Medium Onions -- chopped
2 each Garlic Cloves -- minced
2 tablespoons Cooking Oil
1/2 teaspoon Ground Turmeric
3 pounds Broiler Chicken -- cut up
1/4 cup Dry Red Wine

1. Make the red pepper sauce first, combine tomatoe sauce,paprika,1/4 cup
red Wine , grated giner root , red pepper , cardomom , nutmeg, cloves,
cinnamon , and allspice. Set redpepper sauce aside

2. In a large skillet cook onion and garlic in hot oil till onion is tender
but not brown . stir in red pepper sauce,tumeric, and 1 teaspoon of salt.
add chicken pieces to skillet. spoon onoin mixture over chicken pieces,
bring mixture to boiling; reduce heat . cover ; simmer about 30 minutes.
stir in 1/4 cup dry red wine.
cook uncovered , about 15 min.; turn chicken pieces often . skim off fat .
Serve with ethiopian flat bread.

Ethiopian Vegetable Bowl

3 large onions
4 large carrots
3 potatos
1/4 white cabbage
1/4 cup oil
1 head garlic
1/2 Teaspoon ground ginger
1/2 Teaspoon turmeric
1/2 Teaspoon black pepper
1 Teaspoon salt
4 cups water

This recipe is common to the Ethiopian Jews (Phalashi). My understanding
that these are NOT
unique to them.

Peel all vegetables , cut into small cubes. peel and mash the garlic.

Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes.

Add the ginger, turmeric, pepper and salt and mix well.

Add the water , stir and cook over very low flame for 30-40 minutes.

Serve hot.

Collard Greens and cottage cheese

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