Teff and Spicy Chicken Sourdough Bread ጤፍ ዶሮ ዳቦ

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Description

Teff and Spicy Chicken Sourdough Bread ጤፍ ዶሮ ዳቦ
Ingredients
For the bread dough
1/2 cup teff flour
1/4 cup all-purpose flour
1/4 cup oat flour
1/4 cup Rye flour
1 tsp dry yeast
1 tsp baking powder
1 tbs flax seed powder
4 tbsp oil
3 tsp sugar
1 tsp salt
Spice (coriander, Black seed (Tikur azmud), Fenugreek (Abish), Caraway (Nech azmud) powder 1/2 tsp each
Warm water
preparation
First mix active dry yeast, Sugar into the lukewarm water and let it stand for about 5 minutes when starts to bubble add 1/2 cup teff flour mix it well and cover with plastic wrap and let stand at room temperature to ferment overnight for 10 to 12 hours. This will be used as yeast for the dough. The next day in a large mixing bowl, combine the flours, water, and salt, oil, flaxseed, baking powder, spices. and knead until rough dough forms. Knead about 10- 15 minutes until the dough is smooth and soft. Cover with a tight lid or plastic wrap on the top kitchen towel. Allow rising for 1 hour. Now add the Doro wot into the dough, mix it well. When the dough is ready, place it to a flour-dusted baking table. Gently fold the dough and form it to the desired shape. Spray the baking tray. Place it on a baking tray, cover the dough by aluminum foil, and let it rise again for a further 20 minutes. preheat the oven to 450° F .place the bread tray in the middle of the oven for about 30 minutes until golden.

For the Chicken (Doro wot)

2 chopped onions minced

1lb chicken tenders

1 cup clarified butter

2 tablespoons berbere powder

1 tsp korerima (Black cardamon)

1 tbs tomato paste

2-3 tsp tikur Azmud ( Black Seed powder)

1 tsp garlic, and ginger minced

warm water

Red wine or tej

salt

preparation
Add onions in a large heavy pot over medium heat and cook, stirring often, when it tends to stick to the pot stir it by adding just a little bit of water at a time until very soft. Add clarified butter, reduce heat to medium-low, and cook the onions until they turn brown. Then add tomato paste, berbere, wine, tikur azmud, and korerima.continue cooking. Place the chicken pieces in the frying pan. Cook for about 5-10 minutes and take out. Add the chicken into the onion sauce. Bring to a simmer over medium-high heat. Add just a little bit of water at a time simmer for few more minutes. Reduce heat to maintain a simmer and cook,  turning the chicken occasionally. Reduce the heat to a gentle simmer and let the chicken simmer until the sauce begins to thicken, and the chicken cooked enough. Then turn off the heat. Let it cool down before we add to the dough.

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