Dorowot

I was resisting the colder temperatures by creating a tropical-looking drink. (It's actually a red wine spritzer with a sprig of rosemary in a pretty glass.)

Dorowot or doro wot is an Ethiopian chicken stew in a spicy tomato sauce. To get the flavors just right, you really need to use berbere, an Ethiopian spice blend, and nit'r qibe, Ethiopian spiced butter. I might purchase some berbere online to have on hand in the future, but this time, I wasn't able to find it in any local markets.

Instead, I used the 365 Days recipe (see link below) because I'm still infatuated with my crockpot. (I know. I'm a late convert to this trend.) I added carrots during the last hour--so they didn't completely break down--as an homage to Buraka's yummerly version. (Buraka also gets a nod for introducing me to dorowot.) I also tossed in a few handfuls of spinach for a little green. 365 Days' spice blend left a little to be desired, so I used the Saveur berbere recipe as a guideline. I didn't, however, go through the whole process of toasting the spices and grinding them into a powder. I just tossed them into the crockpot, using fresh ginger instead of powdered. Oh, and I omitted the hard-boiled egg because that combo doesn't appeal to me--and because I didn't feel like boiling eggs.

I used this recipe from 365 Days of Slow Cooking and this one from Saveur.

The Brussels sprouts were sauteed in olive oil and granulated garlic. Slivers of prosciutto were added at the end because I didn't want the prosciutto to get tough from overcooking.