These collard greens were the perfect complement to the very spicy Crockpot Doro Wat. I used this recipe from Solidarity Eats (the recipe for collards is towards the bottom of the page) which was pretty simple. The collards are cooked with chopped onion, and seasoned with garlic, turmeric, paprika, and freshly squeezed lemon juice.
The recipe was even easier because I used Wegman’s Clean and Cut Collard Greens. Sometimes it’s worth every penny to have someone else do the work! I liked these collard greens so much that I am sure I’ll be making them before the next Ethiopian night. 🙂
Since my family was going to be together on Memorial Day weekend, I thought it would be fun to try something totally different: Ethiopian Night! I have been to a local Ethiopian restaurant and really enjoyed the food, and I did some research online to try and recreate the meal. First up was a chicken dish, Doro Wat.
When planning this meal, I was optimistic that we’d be spending all day playing at the beach. So I thought using a crockpot recipe would be very convenient. As it turned out, I had plenty of time to cook since it was rainy and cold, but it was still nice to have the crockpot do the work.
I merged 3 different recipes to come up with the one below, and I already cut back on the quantity of spices. But I have to warn you that this version is still HOT. I used the Berbere spice from Penzey’s, and the first ingredient is cayenne pepper. So I recommend you adjust the amount of seasoning based on your family’s tastes.
My family forgave me for this oversight, and despite the heat level, almost everyone enjoyed this dish. The chicken was tender, the sauce was flavorful, and it was most certainly a fun ethnic dining experience. I served the Doro Wat with collard greens and injera, which I’ll tell you about later this week.
Crockpot Doro Wat
3 lbs. boneless skinless chicken thighs
2 large Vidalia onions, peeled and chopped
1 t garlic salt
1 t dried thyme
1 T Berbere seasoning
1 c. red wine
3 T tomato paste
Juice from 1 lime
Place chicken and onion in the crockpot. Sprinkle spices, and toss to coat. Add wine and tomato paste, and stir well. Cook on High for 5-6 hours. Add lime juice; stir, and serve.
I’ve been looking for some spicy food lately, and this Ethiopian Chicken Stew looked like a good recipe to try. The recipe also calls for hard boiled eggs, and it just so happens that I had some beautifully colored eggs in my refrigerator. Traditionally, the egg is placed in the stew whole, but it was easier to eat when I chopped it up.
Some of the comments on the original recipe indicated the stew was fairly spicy, and a full teaspoon of cayenne pepper seemed like too much for me. I cut that back to a 1/4 teaspoon which ended up being just right. I also wanted to mention that I used frozen chopped onions for the first time. Not only did it save me time, but I am pretty sure it also saved me money.
The stew may not be the prettiest dish in the world, but it hit the spot perfectly. Next time I’ll try to make my own injera!
Crockpot Ethiopian Chicken Stew
1 (14.5 oz.) can petite diced tomatoes
6 boneless, skinless chicken thighs
1 (12 oz.) bag chopped onion
1/4 c. red wine vinegar
1 t ginger
1 T paprika
1/4 t cayenne pepper
1 t turmeric
2 c. water
Hard boiled eggs
Place tomatoes in the bottom of the crockpot. Place chicken thighs over tomatoes. Add onions, vinegar, spices, and water. Cook on High for 4-5 hours, or until chicken is falling apart. Serve each bowl with a hard boiled egg.
-Adapted from Stephanie O’Dea (Crockpot 365)