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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ajayi Sunday iseoluwa
[email protected]I've made this Doro Wat several times now, and it's always a hit! The flavors are amazing, and it's so easy to make. Definitely one of my favorite recipes.
Kabir Bahadur
[email protected]Not a fan of Ethiopian food, but I thought I'd give this Doro Wat a try. I was pleasantly surprised! The flavors were complex and delicious, and the chicken was very tender. Would definitely recommend.
sean Peter
[email protected]This Doro Wat was a bit time-consuming to make, but it was worth the effort! The flavors were incredible, and the chicken was fall-off-the-bone tender. Highly recommend!
deeann robles
[email protected]I made this Doro Wat for my Ethiopian friends, and they loved it! They said it was just like their grandmother used to make. Definitely a keeper recipe.
SUMBAL QASIM
[email protected]The Doro Wat was a bit too spicy for my taste, but it was still very flavorful. Next time, I'll use less chili peppers.
obito uchiha
[email protected]Overall, this Doro Wat was a success! The flavors were fantastic, and the chicken was cooked to perfection. Will definitely be making it again.
Hafiz Afzal
[email protected]I followed the recipe step-by-step, but my Doro Wat came out a bit watery. Not sure why, but it still tasted good.
Mateo Romero
[email protected]I'm a big fan of Ethiopian food, and this Doro Wat did not disappoint! The flavors were amazing, and the chicken was cooked perfectly. Will definitely make it again.
Shelena Paula
[email protected]This Doro Wat was so flavorful and satisfying! The chicken was fall-off-the-bone tender, and the sauce was rich and complex. Highly recommend!
Naseera Leggett
[email protected]Great recipe! The Doro Wat was easy to make and turned out delicious. Loved the combination of spices and the tender chicken. Definitely a new favorite.
Tamim Iqbal
[email protected]The Doro Wat was good, but it wasn't as spicy as I expected. Next time, I'll add some extra chili peppers to give it more heat.
tully
[email protected]I love how versatile this Doro Wat is! I added some extra vegetables to make it a one-pot meal, and it turned out great. So many possibilities with this recipe.
Candice Esbend
[email protected]I followed the recipe exactly, but my Doro Wat came out a bit bland. Not sure what went wrong, but the flavors just didn't pop.
Recheal Nganga
[email protected]Made this Doro Wat for a dinner party, and it was a hit! Everyone raved about the complex flavors and tender chicken. Definitely a keeper recipe.
Jake Walsh
[email protected]This Doro Wat was a fun culinary adventure! The unique blend of spices created a dish that was both exotic and delicious. Highly recommend for anyone looking to try something new.
Shahzaib ShaRif
[email protected]I'm not a huge fan of spicy food, but this Doro Wat was surprisingly mild. Loved the rich flavor and tender chicken. Will definitely make it again.
Samim Hasan
[email protected]First time making Ethiopian food, and it was a success! The Doro Wat was incredible - so flavorful and comforting. Will definitely make it again.
Shah Lasani
[email protected]As an Ethiopian, I can say this Doro Wat is a true representation of our cuisine! The blend of spices was perfect, and the chicken was cooked to perfection. Highly recommend!
Roshine Proshanto
[email protected]Easy to follow recipe! The Doro Wat came out great - authentic and delicious.
Tigritigri
[email protected]My family adores Ethiopian food, and this Doro Wat did not disappoint! The flavors were out of this world, and the chicken was so tender. I served it with injera, and it was the perfect combination.