High Flavor, Low Labor: Reinventing Weeknight Cooking
Doro Wat Chicken
Page 94
(1 review)
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Recipe Reviews
Hi flavor, and hello there spice. If you don't like spice, stay away from this recipe.
I went to the trouble of getting the spices (berbere, fenugreek and smoked paprika) from Kalustyans in NYC, and it seemed well worth the effort. The blend of spices gave the dish a layering of flavors. My one question is whether the recipe calls for sweet smoked paprika or hot smoked paprika (both available at Kalustyans). I used the hot spiced paprika, and trust me, the doro wat was spicy. If I were to do it again, I would buy sweet smoked paprika for the recipe, and let the spicy kick come from the berbere.
(edited 29th October 2010) (0) comment (3) useful
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