Ethiopian chicken (wot)

This is perhaps one of the best-known dishes from Ethiopia. A simple chicken casserole enhanced by the use of berbere, a complex spice blend from Africa including chilli, fenugreek, ajowan, and cumin.

Ethiopian chicken (wot)

• serves

  6

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp vegetable oil 
• 1 onion, diced
• 1 garlic clove, crushed
• 30 g fresh ginger
• 1 tbsp Berbere
• 1.2 kg chicken thighs, cut into strips (see Note)
• 50 ml seasoned clarified butter 
• 1 tsp fresh coriander
• salt and pepper, to taste

Instructions

Heat oil in a large frying pan over medium heat. Add onion, garlic and ginger and cook until transparent. Add berbere and fry for a few minutes or until it releases a spicy aroma. Add the chicken pieces and fry, gently turning the meat, until they are cooked. Add butter, cover and simmer for 5 mins.

Finally add fresh coriander and season to taste.

Serve with Injera (Ethiopian Flat Bread), sauteed spinach and natural yoghurt.

Note:

You can substitute other meats if you prefer.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.