Ethiopian Doro Wat
|Chicken||1⁄2 , cut into medium size|
|Ethiopian spice butter/Unsalted butter||2 Tablespoon|
|Ground cardamom||1⁄2 Tablespoon (Preferably Freshly Ground)|
|Onions||2 Large, finely chopped|
|Garlic||3 Clove (15 gm), chopped|
|Grated ginger||1 Tablespoon|
|Hard boiled eggs||2|
|Water||1 1⁄2 Cup (24 tbs)|
|Lime juice/Lemon juice||1 Tablespoon|
|Cayenne pepper||To Taste|
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.
Calories 1065 Calories from Fat 532
% Daily Value*
Total Fat 59 g90.9%
Saturated Fat 21.4 g107.1%
Trans Fat 0 g
Cholesterol 525.1 mg175%
Sodium 1229.7 mg51.2%
Total Carbohydrates 40 g13.3%
Dietary Fiber 9.4 g37.7%
Sugars 14.3 g
Protein 88 g175.6%
Vitamin A 72.1% Vitamin C 53.3%
Calcium 17.3% Iron 28.7%
*Based on a 2000 Calorie diet