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Ethiopian Doro Wat

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byterecipes
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Ethiopian Doro Wat is a rich and spicy chicken stew that is considered the national dish of Ethiopia. It is traditionally served with injera, a sourdough flatbread, and is infused with a complex blend of spices, including the essential berbere spice mix. This dish is known for its deep, smoky flavors and is perfect for those who enjoy bold, savory meals.

Appliances and Special Utensils

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 large onions, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/2 cup niter kibbeh (Ethiopian spiced butter) or regular butter
  • 1/4 cup berbere spice mix
  • 1/4 cup paprika
  • 1/2 cup water
  • 1 cup chicken broth
  • 1/4 cup red wine (optional)
  • Salt, to taste
  • 4 hard-boiled eggs, peeled
  • Juice of 1 lemon
  • Injera, for serving

Instructions

  1. Prepare Chicken: Clean and cut the chicken into pieces. Rub with lemon juice and set aside.

  2. Cook Onions: In a large pot or Dutch oven, cook the chopped onions over medium heat without oil, stirring frequently, until they are soft and lightly browned.

  3. Add Spices: Add the minced garlic, ginger, and niter kibbeh (or butter) to the onions. Stir well and cook for 2-3 minutes until fragrant.

  4. Add Berbere: Stir in the berbere spice mix and paprika. Cook for another 2 minutes, stirring constantly to prevent burning.

  5. Deglaze Pot: Pour in the water and red wine (if using), scraping the bottom of the pot to deglaze and incorporate any browned bits.

  6. Combine Ingredients: Add the chicken pieces to the pot, stirring to coat them in the spice mixture. Add the chicken broth and bring to a simmer.

  7. Simmer Stew: Cover the pot and reduce the heat to low. Simmer for about 45 minutes to an hour, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

  8. Add Eggs: During the last 10 minutes of cooking, add the peeled hard-boiled eggs to the stew, allowing them to warm through and absorb the flavors.

  9. Adjust Seasoning: Taste and adjust seasoning with salt if needed.

  10. Serve: Serve the Doro Wat hot, with injera on the side. Enjoy the rich, spicy flavors of this traditional Ethiopian dish!