Ethiopian Doro Wat
Ethiopian Doro Wat is a rich and spicy chicken stew, central to Ethiopian cuisine. This dish combines tender chicken pieces with a robust sauce made from aromatic berbere spices, sautéed onions, and clarified butter, creating a comforting and communal dining experience. Typically enjoyed with injera bread, it delivers layers of flavor and warmth.
Prep time: 30 minutesCook time: 1 hour 30 minutesServes: 6
Ingredients
5 lbs chicken drumsticks
4 large onions, finely chopped
1 cup niter kibbeh (Ethiopian spiced clarified butter)
3 cloves garlic, minced
2 tbsp ginger, minced
1/4 cup berbere spice mix
2 tbsp tomato paste
2 cups chicken broth
1/4 cup lemon juice
4 hard-boiled eggs, peeled
Salt to taste
Injera bread, for serving
Instructions
1. In a large pot, melt the niter kibbeh over medium heat, and add the chopped onions. Sauté until the onions are deep golden brown, about 30 minutes, stirring occasionally.
2. Add the garlic and ginger to the onions and cook for another 5 minutes until fragrant.
3. Stir in the berbere spice mix and tomato paste, cooking for an additional 2 minutes.
4. Add the chicken pieces to the pot, turning to coat them thoroughly with the spice mixture.
5. Pour in the chicken broth and bring to a simmer. Cover the pot and let the chicken cook gently over low heat for 45 minutes, or until tender.
6. Stir in the lemon juice and season with salt to taste. Add the hard-boiled eggs to the stew and heat through.
7. Serve hot with injera bread, allowing diners to scoop the stew with pieces of bread.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat until the chicken is heated through, adding a little water if necessary to loosen the sauce.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
