Ethiopian chicken stew, a student favorite at Cambridge Rindge and Latin
Inspired by his 19-year-old adopted son who is Ethiopian, Chef Vin Connelly added this “heady, full-flavored” chicken stew to the Cambridge Rindge and Latin High School lunch menu to great reviews from students. Doro wet is now being added to elementary school menus.
In Ethiopia, the stew is served with injera, a traditional flatbread. Connelly serves it with white rice for school lunch.
Injere and berbere, an Ethiopian spice blend used in the recipe, are both available from South End Food Emporium, 465 Columbus Ave. in Boston. 617-536-7172.
Berbere is also available online from worldspice.com, amazon.com and other sources.
1 whole chicken, cut into 8 pieces, skin removed
4 Spanish onions, chopped
Kosher salt to taste
6 cloves garlic, finely chopped
1 2-inch piece ginger, finely chopped
1 cup berbere (Ethiopian spice blend)
2 cups water
1 12-ounce can crushed tomatoes
6 hardboiled eggs, quartered
1. Wash and dry the chicken pieces. Set them aside.
2. In a large Dutch oven over medium heat, add the onions, sprinkle them with kosher salt, and reduce the heat slightly. Cook the onions until they are very soft, stirring often.
3. Add the garlic and ginger and cook 5 minutes more.
4. Add the berbere and cook for 2 minutes.
5. Raise the heat to high and add the water and tomatoes. Bring the mixture to a boil.
6. Add the chicken pieces. Reduce the heat and simmer for approximately 1 hour, stirring occasionally.
7. Season with kosher salt to taste and garnish with the eggs.
© Vincent Connelly 2013.