Doro Wat
Doro wat is a vibrant Ethiopian chicken stew that captures the essence of rich, aromatic flavors. This dish is perfect for family gatherings or special occasions, as its slow-cooked depth and blend of spices create an unforgettable experience for your taste buds. The tender chicken, cooked in a savory sauce with berbere spice, garlic, and ginger, makes it a comforting meal that will impress friends and loved ones alike.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves approximately 8 people 1x
- Category: Main
- Method: Stewing
- Cuisine: Ethiopian
Ingredients
Scale
- 4 red onions (medium-sized)
- 4 pounds chicken (skinless legs preferred)
- 3/4 to 1 cup cooking oil
- 2 tablespoons kibbeh (spiced butter)
- 6 hard-boiled eggs
- 2 tablespoons minced garlic
- 2 tablespoons grated ginger
- 1/2 cup berbere spice
- Salt to taste
Instructions
- Clean the chicken by soaking it in water mixed with vinegar. Rinse and drain.
- Boil the eggs until hard-boiled, peel them, and set aside.
- Finely dice the onions and cook them in a large pot over low to medium heat until light pink (30-40 minutes).
- Stir in cooking oil, minced garlic, grated ginger, salt, and berbere spice; mix thoroughly.
- Incorporate kibbeh and tomato paste (if using).
- Add the chicken pieces to the pot and stir well.
- Pour in water and cook on medium heat for about 30-40 minutes until chicken is tender.
- Gently stir in boiled eggs and cook for an additional 15-20 minutes until heated through.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 165mg
Find it online: https://trandtaste.com/doro-wat/