Ethiopian Doro Wat and Gomen

PCC cooking class recipe!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add onions to a dry medium saucepot. Sauté over medium heat for about 8 minutes.

Step 2

Add the oil and cook for 2 minutes. Reduce the heat to low, add the Berbere and simmer for 15 minutes, stirring frequently. Add water, about one teaspoon at a time, if the mixture starts to get sticky.

Step 3

Add the chicken and cook for 10 minutes. Add the garlic, ginger and black cardamom, stir to combine.

Step 4

Increase the heat to medium-high and cook until the chicken is cooked through, 15 to 20 minutes.

Step 5

If using, add the hard-boiled eggs and cook for 5 minutes. Taste the stew and season with additional salt to taste.

Step 6

Add onions and tomatoes to a dry medium saucepan. Sauté over medium heat for 5 minutes, stirring occasionally.

Step 7

Add the oil and garlic and cook for 2 minutes. Stir in collard greens and cook for 35 minutes, adding water as needed when the pan dries out.

Step 8

Add jalapeños, black cardamom, and salt. Continue cooking for an additional 10 minutes.