Warm your heart with this Ethiopian / Israeli Stew

Operation Moses – Airlift from Khartoum – 1984

“Operation Moses“ was the first covert operation to airlift Ethiopian Jews – known as ‘Beta Israel‘ to Israel. In 1984, close to 8,000 immigrants were brought to Israel in a joint effort between the IDF and the CIA.

There are now about 135,000 Ethiopians living in Israel where they have integrated fully into Israeli life going to the IDF, winning beauty contests, becoming members of the Knesset and introducing their culinary culture to Israelis.

Ethiopian cuisine incorporates new aromatic flavors and dishes to the Israeli menu. Grocery stores now sell amazing Techina made from sesame seeds brought from Ethiopia.  Teff flour, the latest superfood, is fermented over 5 days to make Injera, a flatbread that soaks up beautiful stews like this Doro Wat (Chicken Stew).

Here is how you make it.  The key ingredient is patience and developing deep flavors through time. This dish is usually extra spicy, but I tamed it down without losing out on taste. Feel free to spice it up as much as you want.

Galilee Green Doro Wat (Ethiopian Chicken Stew)

Ingredients:

Colorful Ethiopian Spices to make Berbere

• 2 large onions
• ½ to 3 lbs chicken thighs, cut into 1 inch pieces, or 3 chicken breasts, cut into ½ inch pieces
• 2 tablespoons fresh lemon juice
• 5 tablespoons extra virgin olive oil
• 3 cups yellow onions finely minced to a chunky puree in food processor
• 1 tablespoon finely minced garlic
• 1 tablespoon finely minced ginger
• ¼ cup berbere (see recipe here below)
• ½ cup white wine mixed with 1 teaspoon honey
• 1 cup chicken stock
• 4 hard-boiled eggs, pierced all over with fork about ¼ inch deep

Directions:

1. Slice the onions thinly and chop them up
2. Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes
3. Heat 2 tablespoons of olive oil in a heavy deep frying pan. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally
4. Add the garlic, ginger, and 1 tablespoon olive oil and continue to saute, covered, for another 20 minutes, stirring occasionally
5. Add the berbere and the 2 remaining tablespoons of olive oil, covered, over low heat for another 30 minutes, stirring occasionally
6. Add the chicken, broth, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally
7. Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes
8. Serve with hot rice or quinoa or Injera