Our Recipes, re-invented from cooking shows
Chicken Dorengo
Prep. Time:
Baking Time:
Total Time:
1 hour
45 mins
2 hours
Serves:
Serves 4 - 6
A creative fusion dish combining Ethiopian doro wat (spiced chicken stew) with Italian pollo marengo (Napoleon's chicken), featuring chicken poached in niter kibbeh (Ethiopian spiced butter).
Cooking Tips
The dish name "Dorengo" cleverly combines "doro" (Ethiopian chicken) with "marengo" (Italian chicken dish)
Niter kibbeh is the star fat for cooking - its complex spice profile bridges both cuisines
The hard-boiled eggs are traditional to doro wat, while mushrooms honor pollo marengo
Poaching in niter kibbeh keeps the chicken incredibly moist and flavorful
Ingredients
Niter Kibbeh (Ethiopian Spiced Butter):
1 lb (450g) unsalted butter
1 small onion, roughly chopped
3 garlic cloves, crushed
1 inch fresh ginger, sliced
1 teaspoon fenugreek seeds
1 teaspoon cardamom pods
1 cinnamon stick
3 whole cloves
1/2 teaspoon turmeric
1/4 teaspoon nutmeg
Berbere Spice Blend (for Doro Wat influence)
2 teaspoons paprika
1 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon coriander seeds, ground
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon fenugreek, ground
Chicken Dorengo
1 whole chicken (3-4 lbs), cut into pieces
1/2 cup niter kibbeh
2 large onions, sliced
4 garlic cloves, minced
2 tablespoons berbere spice blend
1 cup chicken stock
1/2 cup white wine
2 tablespoons tomato paste
6 hard-boiled eggs, peeled
8 oz mushrooms, sliced (pollo marengo element)
2 tablespoons brandy (optional, traditional to marengo)
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
NITER KIBBEH
** Melt butter slowly in heavy saucepan over low heat
** Add all aromatics and spices
** Simmer gently for 45 minutes, stirring occasionally
** Strain through fine mesh, pressing solids
** Cool and store (keeps refrigerated for weeks)
BERBERE SPICE BLEND
** Toast whole spices lightly in dry pan
** Cool completely, then grind together
** Mix with pre-ground spices
CHICKEN DORENGO
** Season chicken pieces with salt and pepper
** Heat niter kibbeh in large, heavy pot over medium heat
** Brown chicken pieces on all sides, remove and set aside
** In same pot, cook onions until golden (about 8 minutes)
** Add garlic and berbere, cook 1 minute until fragrant
** Add tomato paste, cook 2 minutes
** Deglaze with wine and brandy, scraping up browned bits
** Return chicken to pot, add stock
** Bring to simmer, cover, cook 45 minutes
** Add mushrooms and eggs, simmer 15 minutes more
** Adjust seasoning, garnish with parsley
