Ethiopian Food

We had another birthday feast, I wanted to chronicle the recipes, lest I forget them.

Doro Wat:
9 lbs chicken
5 lbs onion, chopped fine
2 T fresh ginger, minced
4 T fresh garlic, minced
3 cans diced tomatoes
1/2 cup Berbere spice combination

I cooked the garlic and ginger in some coconut oil.  Then added the onion.  Sauted it all for about 5-10 minutes.  Added the Berbere, cooked another 2-5 min.  Added tomatoes.  and let simmer about 10 min.

I layered the chicken in a large roaster.  Covered chicken with all that onion mixture.  Put in fridge overnight.   The chicken was actually still frozen a bit.

Next day I baked the entire thing at 325 for 2 hrs.

Although the onion mixture was quite spicy the day I fixed it, after marinating and cooking with the chicken, the spiciness seemed to have settled down.

I don't make Injeera bread, so I cooked up some brown basmati rice to go with the chicken.

For a side dish, I cooked up this vegetable dish, but I used coconut oil instead of olive oil:

http://www.food.com/recipe/ethiopian-cabbage-310482

Jamie fixed this salad, but I think she used red bell pepper instead of spicy green ones.

http://www.food.com/recipe/ethiopian-tomato-cucumber-salad-454644

Served a Moscato wine that worked well.  Suggestions were also a Riesling or Mead.

Served banana cake with chocolate icing for the birthday boy!