Description
Doro wat, a cherished Ethiopian chicken stew, embodies the heart of Ethiopian cuisine with its complex flavors and aromatic spices. This slow-cooked delight is perfect for family gatherings or special occasions, offering a robust taste experience that impresses every time. The tender chicken melds beautifully with spices, while hard-boiled eggs add a unique touch, making this dish not just a meal but a celebration on your table. Dive into the rich heritage of Ethiopian cooking and discover how easy it is to create this flavorful masterpiece at home.
Ingredients
Scale
- 4 red onions
- 4 pounds chicken (skinless legs recommended)
- 3/4 to 1 cup vegetable oil
- 2 tablespoons kibbeh (Ethiopian spiced butter)
- 6 hard-boiled eggs
- 2 tablespoons garlic (minced)
- 2 tablespoons ginger (grated)
- 1/2 cup berbere spice
- Salt to taste
Instructions
- Clean the chicken in a mixture of water and vinegar; rinse and drain.
- Boil eggs until hard-boiled; peel and set aside.
- Finely dice the onions.
- In a large pot over low heat, cook onions for about 30 minutes until light pink.
- Add vegetable oil, garlic, ginger, salt, and berbere spice; mix well.
- Stir in kibbeh and optional tomato paste.
- Add chicken pieces and stir gently.
- Pour in water; simmer for 30-40 minutes until thickened and chicken is tender.
- Stir in hard-boiled eggs; simmer for an additional 15-20 minutes.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Slow-cooked
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg