Description
Doro wat, a cherished Ethiopian chicken stew, is the pinnacle of comfort food with its rich flavors and aromatic spices. This slow-cooked dish features tender chicken simmered in a vibrant mix of berbere spice, creating an unforgettable culinary experience perfect for gatherings or cozy family dinners. Each bite transports you to Ethiopia, showcasing the art of blending spices and textures. The addition of hard-boiled eggs enhances this hearty stew, making it both nourishing and satisfying. Ready to impress your loved ones? Let’s dive into making this delightful Doro wat!
Ingredients
Scale
- 4 medium-sized red onions
- 4 pounds skinless chicken (legs)
- 3/4 to 1 cup vegetable oil
- 2 tablespoons kibbeh (Ethiopian spiced butter)
- 2 tablespoons tomato paste (optional)
- 6 hard-boiled eggs
- 2 tablespoons minced garlic
- 2 tablespoons grated ginger
- 1/4 cup water
- Salt to taste
- 1/2 cup berbere spice
Instructions
- Clean the chicken by soaking it in vinegar-water mixture, then rinse and drain.
- Boil eggs until hard-boiled; peel and set aside.
- Finely chop onions using a knife or food processor.
- In a large pot over low-medium heat, sweat onions for 30-40 minutes until light pink.
- Stir in vegetable oil, garlic, ginger, salt, and berbere spice; mix well.
- Add kibbeh and optional tomato paste; stir until combined.
- Incorporate chicken into the mixture, optionally slashing for flavor penetration.
- Add water; cook on medium heat for 30-40 minutes until the chicken is tender.
- Gently stir in hard-boiled eggs; simmer for an additional 15-20 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 160mg