Chicken Dorengo
Prep. Time:
1 hour
Baking Time:
45 mins
Total Time:
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
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
