Cookbook:Doro Wat (Ethiopian Chicken Stew)
Jump to navigation
Jump to search
| Doro Wat (Ethiopian Chicken Stew) | |
|---|---|
| Category | Stew recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Doro wat is a fragrant and spicy Ethiopian chicken stew, typically served only on special occasions and during family get-togethers. It is one of Ethiopia's national meals and is typically eaten with injera.
Ingredients[edit | edit source]
- 8 tbsp butter
- Onions, chopped
- ½ cup water
- Tomato paste
- Berbere seasoning
- Ginger
- Garlic
- Black pepper
- Chicken breasts
- Wine
- Cardamom
- Pepper
- Hard boiled eggs, peeled
Procedure[edit | edit source]
- Over low heat, melt the butter in a pan. Add the onion, and cook over medium heat for 5–6 minutes or until translucent.
- Add the water and tomato paste, and simmer while stirring for about 2 minutes.
- Add the berbere, ginger, garlic, and pepper. Reduce the heat to low and continue cooking for 20–30 minutes, or until mixture thickens to a pasty consistency.
- Add the chicken and a splash of water. Simmer for about 45 minutes until the chicken is cooked through and the sauce has thickened.
- Stir in the wine, cardamom, and pepper. Add the boiled eggs, and cook for another 15 minutes until the sauce is slightly reduced.
- Serve with injera.
Notes, tips, and variations[edit | edit source]
- Berbere is very spicy, so if you are sensitive, reduce the amount in the recipe.