Doro Wat
Doro Wat is a traditional Ethiopian stew made by simmering chicken in a spiced butter sauce with onions and berbere spice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken (cut into pieces) | 1 | Kilogram |
| Onion (finely chopped) | 5 | Count |
| Butter (preferably clarified) | 150 | Grams |
| Berbere Spice (Ethiopian spice mix) | 3 | Tablespoon |
| Garlic (minced) | 5 | Clove |
| Ginger (freshly grated) | 2 | Tablespoon |
| Tomato Paste | 3 | Tablespoon |
| Chicken Broth | 500 | Milliliters |
| Lemon Juice (freshly squeezed) | 2 | Tablespoon |
| Salt (or to taste) | 2 | Teaspoon |
| Black Pepper (freshly ground) | 1 | Teaspoon |
| Hard Boiled Egg (peeled) | 5 | Count |
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onions and cook until they are soft and golden brown, about 15-20 minutes.
- Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
- Add the berbere spice and tomato paste, stirring well to combine with the onion mixture.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the chicken pieces to the pot, ensuring they are submerged in the sauce.
- Cover the pot and let the stew simmer on low heat for about 45 minutes, stirring occasionally.
- Add the lemon juice, salt, and black pepper, adjusting seasoning to taste.
- Gently add the hard boiled eggs to the stew and simmer for an additional 10 minutes.
- Serve the Doro Wat hot with injera or rice.
Prep
- Thaw chicken if frozen
Kitchen equipment
Large PotGraterBerbere Spice