Doro Wat (Ethiopian Spiced Chicken Stew) Recipe
The main ingredient in Doro Wat is chicken, typically using chicken pieces like legs and thighs, which are cooked with a rich blend of spices and seasonings. The key spice that gives Doro Wat its distinctive flavor is berbere, a fiery and complex spice blend made from a mixture of chili peppers, garlic, ginger, fenugreek, and various other spices. Berbere is a cornerstone of Ethiopian cuisine and adds a vibrant and spicy kick to the stew.The chicken is usually marinated in the berbere spice blend to infuse it with flavor before being simmered with a base of sautéed onions, garlic, and other aromatic ingredients. Tomato paste is often added to provide a tangy and slightly sweet element to balance the spices.Doro Wat is typically slow-cooked until the chicken becomes tender and absorbs all the flavors of the spices and aromatics. The stew has a thick and rich consistency, with the sauce clinging to the chicken pieces.Traditionally, Doro Wat is served with injera, a spongy and sour flatbread made from fermented teff flour. Injera is used as both a utensil and a base to scoop up the stew. The combination of the spicy and flavorful stew with the tangy injera creates a harmonious and satisfying dining experience.Doro Wat is a beloved dish in Ethiopian culture and is often served during special occasions, celebrations, or holidays. Its bold and robust flavors make it a standout dish that showcases the vibrant culinary traditions of Ethiopia.Doro Wat is a flavorful and spicy Ethiopian chicken stew. Here's a recipe to make this delicious dish:
Ingredients
- 2 pounds chicken pieces (legs and thighs), skin-on
- 2 tablespoons clarified butter (ghee) or vegetable oil
- 2 large onions, finely chopped
- 4 cloves of garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons berbere spice blend (adjust to taste)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 2 tablespoons tomato paste
- 1 cup chicken broth or water
- Salt, to taste
- Hard-boiled eggs (optional, for garnish)
- Fresh cilantro or parsley, chopped (for garnish)
- Injera or rice (for serving)
Instructions
- Heat the clarified butter or vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until they become soft and golden brown, stirring occasionally.
- Add the minced garlic and grated ginger to the pot. Cook for another minute, stirring continuously.
- In a small bowl, combine the berbere spice blend, paprika, ground cumin, ground coriander, turmeric, cinnamon, cardamom, and nutmeg. Mix well to create a spice paste.
- Add the spice paste to the pot and stir it into the onion mixture. Cook for a minute or two to release the flavors of the spices.
- Stir in the tomato paste until well incorporated with the spices and onions.
- Place the chicken pieces in the pot, coating them evenly with the spice mixture. Cook for a few minutes, turning the chicken occasionally to brown it on all sides.
- Pour in the chicken broth or water, ensuring that the chicken pieces are submerged. Add salt to taste.
- Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 45 minutes to 1 hour, or until the chicken is tender and cooked through, stirring occasionally.
- If desired, add peeled hard-boiled eggs to the pot during the last 10-15 minutes of cooking, allowing them to absorb the flavors of the stew.
- Once the chicken is cooked and the flavors have melded together, adjust the seasoning with salt if needed.
- Serve the Doro Wat hot, garnished with chopped cilantro or parsley. Accompany it with injera (traditional Ethiopian flatbread) or rice for a complete meal.Enjoy the rich and spicy flavors of this Ethiopian Doro Wat stew!
Video
Nutrition
Serving: 200g
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