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Chicken Doro Wat with Organic Berbere Spice
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Ethiopean
Doro Wat is a quintessential Ethiopian dish known for its rich, spicy, and deeply flavorful profile. This hearty chicken stew is made by slowly simmering marinated chicken pieces in a robust sauce of caramelized onions, garlic, ginger, and the distinctive berbere spice mix. The hard-boiled eggs absorb the savory sauce, adding a unique texture and taste.
Doro Wat is traditionally served with injera, a spongy Ethiopian flatbread that perfectly complements the stew, soaking up the delicious sauce. This dish is a celebration of Ethiopian cuisine, offering a warming and satisfying meal that’s perfect for sharing with family and friends.
To make this recipe more healthy, I have replaced butter in teh traditional recipe with olive oil. Still tastes great!!!!
Ingredients
- 1 whole chicken, cut into pieces
- Lemon juice (for marinating)
- Salt to taste
-
½ stick butter
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
-
2 Tablespoons Paprika
-
1/4 cup berbere spice mix
-
1 cup chicken broth
- 1/2 cup red wine (optional)
- 4 hard-boiled eggs, peeled
Directions
Marinate the Chicken: Rub the chicken pieces with lemon juice and salt. Let it marinate for about 30 minutes.
Prepare the Onions: In a large pot, heat the butter over medium heat. Add the chopped onions and cook, stirring frequently, until they are caramelized and dark brown. This can take about 30-40 minutes.
Add Garlic and Ginger: Add the minced garlic and ginger to the onions and cook for another 5 minutes.
Add Paprika and Berbere Spice: Stir in the paprika and berbere spice mix and cook for about 2-3 minutes until fragrant.
Add Chicken and Broth: Add the marinated chicken pieces to the pot and stir to coat them with the spice mixture. Pour in the chicken broth and red wine (if using). Bring to a boil, then reduce the heat and let it simmer.
Simmer: Cover the pot and let the stew simmer for about 45 minutes to an hour, or until the chicken is cooked through and tender. Stir occasionally and add more broth if needed.
Add Eggs: Add the hard-boiled eggs to the stew and let them heat through for about 10 minutes.
Finish and Serve: Adjust the seasoning with salt to taste. Serve the Doro Wat hot with injera (Ethiopian flatbread) or rice.
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