Recipe of Doro Wat
Doro Wat is a rich and flavorful Ethiopian chicken stew known for its aromatic spices and deep red color. It's a beloved dish often served during special occasions and celebrations. This medium-difficulty recipe will guide you through the steps to create an authentic and delicious Doro Wat.
90 min
Preparation
Intermediate
Meat
Ingredients
- 1.5 lbs (700g) chicken drumsticks or thighs, skinless
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 2 tablespoons vegetable oil
- 3 tablespoons berbere spice (Ethiopian spice blend)
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 2 hard-boiled eggs, peeled
- Injera or rice for serving
Join me and let's see how to make Doro Wat
Instructions:
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become soft and translucent.
- Add the minced garlic and ginger to the onions and cook for another 2 minutes, stirring frequently.
- Stir in the berbere spice, paprika, cayenne pepper, cumin, cardamom, and coriander. Cook the spices for a few minutes to release their flavors.
- Add the chicken pieces to the pot and brown them on all sides in the spicy onion mixture.
- Pour in the chicken broth and tomato paste, stirring well to combine. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 60-75 minutes, or until the chicken is tender and cooked through. If the sauce thickens too much, you can add a bit more chicken broth.
- About 15 minutes before serving, gently place the hard-boiled eggs into the simmering stew to soak up the flavors.
- Serve the Doro Wat hot with injera (Ethiopian flatbread) or rice. Garnish with additional berbere spice if desired.
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