Doro Dabo (Ethiopian Chicken with Spiced Bread)

Instructions

Mix the flour, yeast, sugar and salt in a large bowl. Make a well in the center, pour in the warm water and the first measure of niter kibbeh, and stir until a dough forms.

Knead the dough on a lightly floured surface for 8 to 10 minutes, until smooth and elastic. Shape it into a ball, put it in a greased bowl, cover, and leave it in a warm place for about 1 hour, until doubled in size.

Heat the oven to 375°F (190°C). Punch the dough down, knead it for a few minutes more, then divide it into two equal pieces and shape each into a slightly flattened round loaf.

Set the loaves on a greased baking sheet or in a greased baking dish and brush the tops with beaten egg. Bake for 25 to 30 minutes, until golden brown and hollow-sounding when tapped underneath, then let them cool for a few minutes.

In a large bowl, toss the chicken with the onions, garlic, ginger, berbere, paprika, turmeric, cumin, cinnamon, salt and the second measure of niter kibbeh until every piece is coated. Refrigerate for at least 1 hour, or overnight if you can.

Heat a skillet over medium heat and add the chicken with all of its marinade. Cook for about 10 minutes, stirring now and then, until browned on all sides.

Pour in the 1 cup of water, cover, and simmer for 40 to 45 minutes, until the chicken is tender and cooked through. Stir occasionally and add a little more water if the sauce thickens too much.

Take the pan off the heat and scatter over the chopped cilantro or parsley. Slice the bread, arrange it on a platter, and serve the chicken stew in the center or alongside.