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Ethiopian Doro Wat
Created by: Howcan Team
Ingredients
- 2 lbs chicken thighs, skinless and bone-in
- 2 large red onions, finely chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 1/4 cup berbere spice blend
- 1/4 cup vegetable oil
- 1 cup chicken broth
- 2 tbsp tomato paste
- 1 tbsp honey
- 4 hard-boiled eggs, peeled
- Salt to taste
Instructions
- In a large pot, heat 1/4 cup of vegetable oil over medium heat.
- Add the finely chopped red onions and cook until they are soft and translucent, about 10 minutes.
- Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes.
- Add 1/4 cup of berbere spice blend and cook, stirring constantly, for 3-4 minutes to toast the spices and release their flavors.
- Place the chicken thighs in the pot and coat them with the spice mixture. Cook for 5 minutes, stirring occasionally.
- Pour in 1 cup of chicken broth and 2 tablespoons of tomato paste. Stir well to combine all the ingredients.
- Cover the pot and simmer for 45 minutes, or until the chicken is tender and the sauce has thickened.
- Stir in 1 tablespoon of honey and season with salt to taste.
- Add the hard-boiled eggs to the stew, cover, and simmer for an additional 5 minutes to allow the flavors to meld.
- Serve the Doro Wat hot with injera or rice, and enjoy!
Ethiopian doro wat is a rich and spicy chicken stew that is a staple of Ethiopian cuisine. It has a history dating back centuries and is often associated with traditional Ethiopian holidays and celebrations. The dish is made with chicken, onions, garlic, ginger, and a blend of Ethiopian spices, including berbere, a fiery red spice blend. Doro wat is slow-cooked to perfection, allowing the flavors to meld and the chicken to become tender. It is often served with injera, a spongy Ethiopian flatbread, for a truly authentic experience. Some renowned Ethiopian restaurants, such as Addis Ababa in Washington D.C., are known for their exceptional doro wat. The key to a great doro wat lies in the careful balance of spices and the slow cooking process, which allows the flavors to develop fully. For those looking to try their hand at making doro wat at home, sourcing authentic Ethiopian spices is crucial for an authentic taste.
80 min
4-6 servings
380 calories
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