Best 3 Doro Wat Ethiopian Chicken Stew Recipes
**Doro Wat: A Journey into the Heart of Ethiopian Cuisine**
Doro wat, a culinary masterpiece from Ethiopia, takes center stage as a vibrant and aromatic chicken stew that captivates the senses with its rich tapestry of flavors. This traditional dish, brimming with history and cultural significance, forms the cornerstone of many Ethiopian feasts, inviting diners on a journey of culinary exploration. Beyond the classic doro wat recipe, this article presents a treasure trove of variations, each adding a unique twist to this beloved stew. Discover the secrets of preparing vegan doro wat, a meatless marvel that mirrors the flavors of its traditional counterpart, and delve into the art of crafting doro wat using a slow cooker, unlocking a world of convenience without compromising taste. But the culinary adventure doesn't end there; uncover the nuances of doro alicha, a captivating chicken stew elevated by the subtle tang of fenugreek, and explore the depths of berbere doro wat, where the vibrant Ethiopian spice blend takes center stage. With step-by-step instructions and insightful tips, this article equips you with the knowledge and confidence to recreate these Ethiopian culinary gems in the comfort of your own kitchen. Embark on this flavorful odyssey and immerse yourself in the vibrant world of Ethiopian cuisine, where doro wat reigns supreme.
DORO WAT (ETHIOPIAN CHICKEN STEW)
A savory chicken stew, great for rainy days. Serve with basmati rice.
Provided by acd
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken and lemon juice in a bowl and marinate until flavors meld, at least 15 minutes.
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Melt butter over medium heat in a pot. Add onion, ginger, and garlic to the hot butter and cook until onion is soft, 5 to 7 minutes.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 25 to 30 minutes. Keep warm.
- While rice cooks, stir paprika and berbere seasoning into the onion mixture, adjusting to taste. Add chicken to the pot and brown, 5 to 7 minutes per side. Pour in tomatoes and stir to combine. Pour in enough chicken broth to thin mixture out to stew consistency. Reduce heat and let simmer until chicken is no longer pink in the center, 20 to 30 minutes, adding hard-boiled eggs when stew has about 10 minutes of cooking time left.
- Pierce eggs using a fork to allow sauce to seep in. Continue to simmer 10 minutes more. Season with salt and pepper and serve over cooked basmati rice.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 37.8 g, Cholesterol 181.1 mg, Fat 20.4 g, Fiber 3.7 g, Protein 19.1 g, SaturatedFat 11.1 g, Sodium 1083 mg, Sugar 4.5 g
ETHIOPIAN DORO WAT (CHICKEN STEW)
From Nirmala Narine. A little different than the other doro wat's posted. This stew is spicy, so please keep that in mind if you try it.
Provided by Brenda.
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
- In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
- Add berbere and saute the mixture over low heat until it browns.
- Add chicken stock and lime juice, simmer 3-4 minutes.
- Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
- Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.
ETHIOPIAN CHICKEN DORO WAT (STEW)
A traditional dish from Ethiopia. There are the usual variations on this theme, normal with any traditional food, but the Berbere spice mix is non-negotiable! Apparently Ethiopian women are only considered ready for marriage when they can make a good Berbere! Make this during a chilly winter weekend! Don't faint at the spice ingredients: it is indeed hot and red, but whatever you don't use for this stew will keep for 6 months in the fridge, and the stew won't make you go up in flames! This is served with the wellknown Injera bread -- a large flat bread which is often used as an edible "plate" as well. Ethiopians would normally tear off a piece of Injera, fold it slightly, and scoop the stew from the bowl with it. This is hard to do unless you're Ethiopian, so rather serve some flat bread separately, and eat with knife and fork! It's a lovely robust stew, and also economical. Prep and cooking time does NOT include time for making the spice mixture and boiling the eggs, which you might want to do beforehand anyway.
Provided by Zurie
Categories One Dish Meal
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- THE BERBERE SPICE MIXTURE:
- Heat a large, heavy pan or saucepan.
- Add all the spices up to and including the allspice. Roast over a fairly low heat, stirring, to prevent burning.
- After a couple of minutes add the rest of the spice ingredients, mix, and roast over very low heat for about 10 minutes.
- This makes about 1 cup. When cool, store in a glass jar with a lid.
- The DORO WAT:.
- Make a few cuts in each chicken piece, to allow the sauce to penetrate the chicken flesh.
- In a large pot melt the butter and fry the chopped onions and garlic over medium heat, about 10 minutes. Add the 3 tablespoons Berbere spice mixture, stir through, and then add the tomato puree, sugar and salt.
- Simmer this over low heat for about 10 minutes. Add the chicken piece by piece, and stir well so each piece is covered with the sauce.
- Add enough water to get a sauce consistency as for thick soup. Simmer for 30 minutes, but stir now and then.
- Add the peeled, hard-boiled eggs (whole). Cover the pot, and let cook over low heat until chicken is tender. The oil tends to rise to the top when the dish is ready.
- Traditionally the dish will be cooled down somewhat before serving.
- * The stew can be made a day or two ahead. Do taste the sauce: it should not be acidic from the tomato puree, in which case more sugar can be added (canned purees differ in sweetness and some become quite acidic during cooking). Also, adjust the salt to taste.
Tips:
- Use a Dutch oven or other heavy-bottomed pot: This will help to evenly distribute heat and prevent burning.
- Brown the chicken before stewing: This will add flavor and color to the dish.
- Use a flavorful spice blend: The berbere spice blend is essential for this dish, and you can make your own or purchase it pre-made.
- Don't be afraid to adjust the heat: Doro wat can be mild or spicy, depending on your preference. If you like it spicy, add more berbere or cayenne pepper.
- Serve with injera: Injera is a traditional Ethiopian flatbread that is used to scoop up the stew.
Conclusion:
Doro wat is a delicious and flavorful Ethiopian stew that is perfect for a special occasion or a weeknight meal. With its tender chicken, rich and spicy sauce, and fluffy injera, it's a dish that is sure to please everyone at the table. So next time you're looking for something new and exciting to cook, give doro wat a try!
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