You are here

Doro Wat (Ethiopian Braised chicken)

PanAsian's picture
  White onion 1⁄2 , roughly diced
  Garlic 4 Clove (20 gm)
  Ginger 10 Gram, peeled, finely chopped (1-inch piece)
  Berbere spice mix 1⁄2 Cup (8 tbs)
  Sea salt To Taste
  Vegetable oil 2 Tablespoon
  Chicken legs and thighs/Chicken breast 1 Pound
  Dry red wine 1⁄2 Cup (8 tbs)
  Butter/Ghee 3 Tablespoon
  Hard boiled eggs 2 , peeled
For berbere spice mix
  Dry red chilli 20 Gram, stemmed, seeded (12)
  Fenugreek seed 2 Teaspoon
  Whole black peppercorns 2 Teaspoon
  Cumin seed 1 Teaspoon
  Ajwain 1 Teaspoon (Optional)
  Allspice berries 1⁄2 Teaspoon
  Whole clove 1⁄2 Teaspoon
  Cardamom 8 , crushed (white cardamom pods)
  Paprika 2 Teaspoon
  Ground ginger 1 Teaspoon

1. For spice mix, in a frying pan, over medium high heat, toast dried red chilies, fenugreek seeds, black peppercorn, cumin, ajowan, allspice, clove, and cardamom pods for 3 minutes or until fragrant. Stir constant to avoid burning. Let it cool.
2. Put spices into grinder and grind until smooth.
3. Transfer it to a bowl, add paprika and ginger. Mix well.
4. In food processor, add onion, garlic, ginger, spice mix, 1 teaspoon salt, 1 tablespoon oil, 2 tablespoons of water. Blend to form paste. Add more water, if required.
5. Remove skin and fat from the chicken. Season it lightly with salt.

6. Place a frying pan on high flame, and heat remaining oil in it. Swirl to coat.
7. Drop chicken in pan, and cook for about 4 minutes per side or until light golden brown.
8. Into a 4-quart slow cooker, transfer cooked chicken.
9. In the same frying pan, on high heat, pour wine. Boil for a minute and add spice paste in it. Remove the pan from heat and mix well.
10. Transfer the spice mixture into the slow cooker. Mix to coat chicken.
11. Add butter, cover with lid, and cook on low setting for 4 hours or until chicken is tender but not falling from the bone.
12. Stir gently. Taste and season it with salt.
13. With knife, score eggs lightly and drop it into the cooker. Cover, and cook for an additional 20 minutes.

14. Serve doro wat hot with Injera bread.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
270 Minutes
Ready In: 
300 Minutes

Rate It

Your rating: None
Average: 3.1 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 565 Calories from Fat 315

% Daily Value*

Total Fat 36 g55.4%

Saturated Fat 11.9 g59.5%

Trans Fat 0 g

Cholesterol 220 mg73.3%

Sodium 507.3 mg21.1%

Total Carbohydrates 33 g11%

Dietary Fiber 12.4 g49.5%

Sugars 3.7 g

Protein 22 g44.6%

Vitamin A 65.5% Vitamin C 18.5%

Calcium 6.9% Iron 25.7%

*Based on a 2000 Calorie diet

Doro Wat (Ethiopian Braised Chicken) Recipe Video