Doro Wat is a flavorful and spicy Ethiopian stew made with chicken and various spices. It’s a staple in Ethiopian cuisine and often served with injera, a sourdough flatbread. Here’s a traditional Doro Wat recipe:
Contents
Ingredients:
Spice Blend (Berbere):
- 1/2 cup dried red chili peppers, stems removed
- 1/4 cup paprika
- 1 tablespoon cayenne pepper (adjust to taste)
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground fenugreek
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- Salt to taste
Doro Wat:
- 1.5-2 pounds chicken pieces (such as thighs and drumsticks)
- 1/4 cup clarified butter (niter kibbeh) or regular butter
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/2 cup Berbere spice blend (adjust to taste)
- 1/4 cup tomato paste
- 1 cup chicken broth
- Salt to taste
- Hard-boiled eggs (1-2 per person), peeled
Instructions:
Making the Berbere Spice Blend:
Prepare the Dried Peppers:
- If the dried chili peppers are whole, remove the stems and seeds. Place them in a bowl of warm water for about 30 minutes to soften.
Grind the Spices:
- In a dry pan, lightly toast the whole spices (excluding paprika, cayenne) over medium heat until aromatic. Allow them to cool.
- In a spice grinder or blender, grind the dried peppers and toasted spices to a fine powder.
- Mix in the remaining ground spices to create the Berbere spice blend. Adjust the spice levels according to your preference.
Making the Doro Wat:
Marinate the Chicken:
- Rub the chicken pieces with a portion of the Berbere spice blend, ensuring they are well coated. Allow the chicken to marinate for at least 1-2 hours or overnight in the refrigerator.
Sauté the Onions, Garlic, and Ginger:
- Heat the clarified butter in a large pot over medium heat. Add the finely chopped onions and sauté until golden brown.
- Stir in the minced garlic and grated ginger, cooking for a few more minutes.
Add the Berbere and Tomato Paste:
- Stir in the remaining Berbere spice blend and tomato paste. Cook, stirring constantly, for a few minutes to blend the flavors.
Place in Chicken and Simmer:
- Add the marinated chicken pieces to the pot and coat them with the spice mixture.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat, cover the pot, and let it simmer for about 45-60 minutes, or until the chicken is tender and the sauce has thickened.
Add Eggs and Adjust Seasoning:
- Add the hard-boiled eggs to the stew during the last 15-20 minutes of cooking.
- Adjust the salt and spiciness to your taste by adding more Berbere spice if needed.
Serve:
- Serve the Doro Wat with injera or rice, garnished with additional hard-boiled eggs and chopped fresh cilantro or parsley if desired.
Enjoy your flavorful and aromatic Doro Wat!
