Recipe of Ethiopian Doro Wat
Doro Wat is a flavorful and spicy Ethiopian chicken stew, known for its rich taste and aromatic spices. This dish is a staple in Ethiopian cuisine and is often enjoyed with injera, a traditional flatbread. The blend of berbere spice, niter kibbeh, and other aromatic ingredients creates a mouthwatering and satisfying meal.
30 min
Preparation
Intermediate
Meat
Ingredients
- 1 whole chicken, cut into pieces
- 2 large red onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup berbere spice (Ethiopian spice blend)
- 2 tablespoons tomato paste
- 1/4 cup niter kibbeh (spiced clarified butter)
- Salt to taste
- Hard-boiled eggs (optional)
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Instructions:
- Sauté chopped onions in niter kibbeh until golden.
- Add minced garlic, minced ginger, berbere spice, and tomato paste. Cook for a few minutes.
- Add chicken pieces and coat with the spice mixture.
- Pour in enough water to cover the chicken, bring to a simmer, and cook until the chicken is tender.
- Adjust seasoning with salt and add hard-boiled eggs if desired. Serve with injera or rice.
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