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Doro Wat

Doro wat
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Doro wat is a fragrant and hearty Ethiopian chicken stew that is sure to become a favorite in your home. This dish features tender chicken slow-cooked in a rich blend of spices, including the iconic berbere spice mix, which provides a delightful kick. Traditionally served with injera, this stew brings warmth and comfort to any meal, making it perfect for family gatherings or festive occasions. Easy to prepare, Doro wat is not only delicious but also packed with flavors that will impress your guests and satisfy your cravings.

Ingredients

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  • 4 red onions
  • 4 pounds skinless chicken legs
  • 3/4 to 1 cup vegetable oil
  • 2 tablespoons kibbeh (Ethiopian spiced butter)
  • 2 tablespoons tomato paste (optional)
  • 6 hard-boiled eggs
  • 2 tablespoons minced garlic
  • 2 tablespoons grated ginger
  • 1/4 cup water
  • Salt to taste
  • 1/2 cup berbere spice

Instructions

  1. Clean the chicken by rinsing it under running water and soaking in a mixture of vinegar and water for about 30 minutes. Rinse and drain.
  2. Boil the eggs until hard-boiled, peel them, and set aside.
  3. Finely chop the red onions using a food processor or knife.
  4. In a large pot over low heat, add the diced onions and cook for about 30 to 40 minutes until light pink and starting to stick.
  5. Stir in vegetable oil, minced garlic, grated ginger, salt, and berbere spice; mix well.
  6. Add kibbeh and optional tomato paste; stir thoroughly.
  7. Optionally slash each chicken piece to enhance flavor absorption before adding them to the pot; coat with spices.
  8. Pour in water, cover, and simmer on medium heat for about 30 to 40 minutes until tender.
  9. Finally, stir in hard-boiled eggs and let everything cook together for an additional 15 to 20 minutes.

Nutrition

Find it online: https://recipesamanda.com/doro-wat/

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