Ethiopian Doro Wat, a rich and flavorful chicken stew, is a culinary treasure deserving a place on your dinner table. This iconic dish, a staple at Ethiopian feasts, boasts a complex tapestry of warm spices, tender chicken, and a subtly sweet-and-savory sauce. The vibrant colors and aromatic steam alone are enough to entice your senses, promising a taste experience unlike any other. It's more than just a meal; it's a journey to the heart of Ethiopian cuisine.
Forget complicated recipes and long cooking times; this version simplifies the traditional Doro Wat, making it achievable for even the busiest home cooks. The result? A delicious, authentic-tasting stew without the fuss. Ready to experience the magic of Ethiopian flavors? Let's dive into the easy step-by-step process outlined below.
Tools Needed
- Pot
- Knife
- Cutting board
Ingredients
- Large Onion: 4
- Water
- Lemon slices
- Salt
- Chicken
- Boiled Eggs
- Ginger and garlic paste
- Tomato paste
- Cooking oil
- Ethiopian Berbere seasoning
- Butter or Ghee
Step-by-Step Instructions
Step 1. Sauté Onions and Prepare Chicken
- Finely chop four large onions. This is a crucial step, stir frequently until caramelized (approx. 20-30 minutes).
- Wash the chicken thoroughly with water, lemon slices, and salt.
Step 2. Build the Flavor Base and Brown Chicken
- In a pot, add the caramelized onions.
- Add ginger and garlic paste, tomato paste, cooking oil, salt to taste, Ethiopian Berbere seasoning, and your choice of chicken broth or bouillon.
- Add ghee (or clarified butter) and the cut chicken pieces to the pot. Stir well to coat the chicken.
Step 3. Simmer Chicken Until Tender
- Add water and allow the chicken to cook until tender, adding more water as needed and checking frequently to prevent burning.
Step 4. Add and Simmer Eggs
- Once the chicken is cooked, add the pre-boiled and poked eggs. Let the sauce simmer so the eggs absorb the flavors.
Read more: Ethiopian Kikel Kikil: Vegan Vegetable Stew Recipe
Tips
- Poke the boiled eggs with a knife before adding them to the stew.
- Serve with Ethiopian Injera bread or rice.
Nutrition
- Calories: 600-800
- Fat: 40-60g
- Carbs: 20-30g
- Protein: 50-70g
FAQs
1. Can I use bone-in or boneless chicken for Doro Wat?
Both work! Bone-in chicken adds more flavor to the stew, but boneless cooks faster. Choose what suits your time and preference.
2. What if I don't have berbere spice blend?
You can substitute with a mix of paprika, cayenne pepper, ginger, garlic powder, and a pinch of cinnamon and cloves. Adjust the spice level to your taste.
Enjoy your delicious, homemade Ethiopian Doro Wat! Serve it with injera bread for the authentic experience, and savor the rich flavors and aromas of this incredible dish. This quick and easy recipe makes a truly special meal perfect for any occasion.