Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.
Chicken Doro Wat with Organic Berbere Spice
Jean from Smith & Truslow
8
45 minutes
1 hours 45 minutes
Ethiopian
Main Course
Doro wat is Ethiopia's most celebrated dish: chicken slowly simmered in a rich, spicy sauce of deeply caramelized onions, garlic, ginger and our organic Berbere Spice, a warm blend of smoked paprika, cayenne, fenugreek, cardamom and cinnamon. Hard-boiled eggs simmer in the sauce and soak up its flavor. Serve with injera, the spongy Ethiopian flatbread, or rice. We've swapped the traditional spiced butter for olive oil to lighten it up, and it still tastes great. Gluten-free.
Ingredients
- 1 whole chicken (3 1/2-4 pounds), cut into pieces and skin removed
- Juice of 1 lemon (about 3 tablespoons)
- 1 teaspoon salt, plus more to taste
- ½ stick butter
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons Organic Sweet 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 Eggs: Lightly score each egg a few times with a knife so the sauce can soak in. Add the eggs to the stew and simmer for about 10 minutes to heat through.
Finish and Serve: Taste before adding more salt, since the Berbere Spice already contains some. Serve hot with injera or rice.
