Doro wat –Are you ready to embark on a culinary adventure with one of Ethiopia’s most beloved dishes? Today, we’re diving into the rich and spicy world of Doro Wat, a delectable chicken stew that is sure to tantalize your taste buds and warm your heart. This traditional dish combines tender chicken thighs simmered in a fragrant sauce made with berbere spice and other aromatic ingredients. Let’s get started!
Doro Wat or Chicken Stew
This traditional Ethiopian stew is not only a feast for the senses but also a dish that brings people together. Serve it on a platter with injera, a sourdough flatbread, and watch as everyone digs in and enjoys the flavors of Ethiopia!
Ingredients
- 2 lbs chicken pieces (preferably thighs and drumsticks)
- 3 large onions, finely chopped
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup berbere spice mix
- 1 can (14 oz) crushed tomatoes
- 2 cups chicken broth
- Salt to taste
- 4 hard-boiled eggs (optional)
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are golden brown, stirring frequently to prevent burning. This will take about 10-15 minutes.
- Once the onions are caramelized, add the minced garlic and grated ginger. Cook for an additional 2 minutes until fragrant.
- Stir in the berbere spice mix and cook for 1-2 minutes, allowing the spices to bloom in the oil.
- Add the chicken pieces to the pot and season with salt. Cook until the chicken is browned on all sides.
- Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, cover, and let it cook for about 30-40 minutes, or until the chicken is tender and fully cooked. Stir occasionally.
- If using hard-boiled eggs, add them to the stew during the last 10 minutes of cooking to warm them through.
- Once done, adjust the seasoning if necessary, and garnish with fresh cilantro before serving.
Enjoy your Doro Wat with fluffy injera or rice, and experience the warm, hearty flavors that make this dish a true Ethiopian classic!