This chicken stew called Doro Wat is one of my favorite Ethiopian dish. The addition of Berbere (Ethiopian spice) gives this stew a unique flavor. It is traditional serve with Injera (Ethiopian bread) but you can also serve it with rice.
1⁄2 , cut into medium size
Ethiopian spice butter/Unsalted butter
1⁄2 Tablespoon (Preferably Freshly Ground)
2 Large, finely chopped
3 Clove (15 gm), chopped
Hard boiled eggs
1 1⁄2 Cup (24 tbs)
Lime juice/Lemon juice
1. Soak the chicken in water in which you have added the lime juice and salt.
2. Let the chicken soak in that water for at least 20 minutes.
3. Drain the chicken from that water and wash the chicken really well (this is an important step in making Doro Wat).
4. Heat a heavy pot and add the minced onion without any grease.
5. Cook the onion on medium heat, stir occasionally until brown.
6. Stir in the butter, the ground cardamom, garlic, ginger, berbere and black pepper.
7. Cook until the onion softens, around 10 minutes.
8. Add the cayenne pepper and paprika (optional).
9. Add the water and also add the chicken.
10. Let it simmer for 20 more minutes until the chicken is tender and the sauce is almost thick.
11. Stir in the eggs and salt to your taste.
12. Cook for 5 minutes on low heat.
13. When the stew is ready, serve with Injera or rice.
Ethiopian Doro Wat has righteously been named the national dish of the country. Watch this recipe video for the details of this rich and rustic chicken curry. You will definitely make it again if you try it once. Bon Appétit!