This chicken stew called Doro Wat is one of my favorite Ethiopian dish.  The addition of Berbere (Ethiopian spice) gives  this stew a unique flavor. It is traditional serve with Injera (Ethiopian bread) but you can also serve it with rice.

Note: I didn’t add cayenne pepper and paprika in my stew because of my little girl. But please make sure to add some for an authentic Doro wat.

Doro Wat Recipe

Serves: 2
Cooking time: 50 min

Ingredients:

Half a chicken, cut into medium pieces

2 tbsp Ethiopian spice butter or unsalted butter

1 tbsp berbere, you can find the recipe for Berbere here

½ tbsp ground cardamom, preferably freshly ground

2 large onions, finely chopped

3 garlic gloves, chopped

1 tbsp grated ginger

2 hard boiled eggs

1 and ½ cup of water

1 lime juice or lemon juice

Salt , to taste

cayenne pepper and paprika, to taste

Video Recipe

Direction:

1-      Soak the chicken in water on which you will add the lime juice and salt. Let the chicken soak in that water for at least 2o min.

2-      After 20 min, drain the chicken from that water and wash the chicken really well. This is an important step on making Doro wat.

3-      Heat a heavy pot and add the minced onion without any grease. Cook the onion on medium heat , stir occasionally until quite brown.

4-      Stir in the butter , the ground cardamom, garlic, ginger, berbere and black pepper. Cook until the onion soften around 10 min. Add the cayenne pepper and paprika (optional)

5-      Add the water and also add the chicken.  Let it simmer for 20 more minutes until the chicken is tender and the sauce is almost thick.

6-      Stir in the eggs and salt to your taste. Cook for 5 minutes on low heat

• When the stew is ready, serve with Injera or rice.

Enjoy!

Another great recipe for Doro wat here.

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