I have a great memory of my singular experience eating Ethiopian food in the South End many years ago. We went to a restaurant called Addis Red Sea with another couple and had so much fun and fantastic food.
Also, I recently found a feature on epicurious.com called "Around the World in 80 Dishes" and I think it will be a great resource for future international meals. That is where I found the recipe for last night's dinner, Doro Wett, or Ethiopian Chicken Stew.
The fact that the recipe called for both Spiced Butter and Berbere Spice (both used in my Eritrean meal) sealed the deal immediately. No need to look further. Aside from making the butter and berbere (and deconstructing the whole chicken, which is not my favorite thing to do), the recipe was quite easy. I sauteed onions in a large dutch oven with half of the spiced butter. Then I added garlic, ginger, and a couple other spices. Next I added chicken stock, the chicken pieces, and red wine. The stew simmered for some time and was finished off with the juice of a lime. For the full recipe, click here.
I served the stew with rice, and it got rave reviews from Ted. The berbere added the perfect touch of spice, and the broth was somewhat addicting. The chicken meat was tender and flavorful. We scored the dish a 3.5 and look forward to the leftovers!
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