Doro Wat is an iconic Ethiopian dish bursting with rich, spicy flavors. It's a slow-cooked chicken stew that's perfect for those who love a hearty and aromatic meal. This recipe will guide you through creating this traditional dish with ease.
Chicken drumsticks are the star of this dish, providing tender and juicy meat that soaks up the spices beautifully. Onions form the base of the stew, adding sweetness and depth of flavor. Niter kibbeh, a spiced clarified butter, brings warmth and richness, elevating the stew's overall taste. Garlic and ginger add aromatic notes that complement the spices. The berbere spice mix is crucial for its heat and complexity, giving the dish its signature flavor. Tomato paste thickens the stew while adding a hint of acidity. Chicken broth provides the liquid base, allowing the flavors to meld together. A touch of lemon juice brightens the dish, balancing the rich flavors. Finally, hard-boiled eggs are added for texture and richness, and injera bread is served on the side, perfect for scooping up the stew.
Serve your Doro Wat with a generous portion of injera bread, allowing diners to scoop up the stew. A side of Ethiopian-style lentils or sautéed greens can complement the meal beautifully. A crisp white wine or a refreshing beer can balance the stew's spice.
Start by melting the niter kibbeh over medium heat in a large pot. Once it's fully melted, add the finely chopped onions. Cook them for about 30 minutes, stirring occasionally, until they become a deep golden brown. This slow cooking is key to building a flavorful base.
Next, toss in the minced garlic and ginger. Stir them into the onions and let them cook for another 5 minutes until they're aromatic and slightly golden.
Now, it's time to introduce the berbere spice mix and tomato paste. Stir these into the onion mixture, cooking for about 2 minutes to enhance their flavors.
Add the chicken drumsticks to the pot, turning them to ensure they're well-coated with the spice mixture. This step is crucial for infusing the meat with flavor.
Pour in the chicken broth, stirring everything gently. Bring the pot to a simmer, then cover it and let the chicken cook gently over low heat for 45 minutes. The meat should be tender and the flavors well-developed.
Once the chicken is cooked, stir in the lemon juice and add salt to taste. Finally, nestle the hard-boiled eggs into the stew, letting them heat through before serving.
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