Doro Wat (Ethiopian Spicy Braised Chicken)

"Ethiopian cooking is known for its "berbere", a highly spiced hot red pepper sauce. This chicken dish makes use of this sauce. To cut fat, you may take the skin off the chicken, although this is not traditional. Bone in chicken tastes best. Serve with Recipe #455607 455607. This recipe comes from "Classic International Recipes"."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Artandkitchen photo by Artandkitchen
photo by DianaEatingRichly photo by DianaEatingRichly
photo by loof751 photo by loof751
Ready In:
1hr
Ingredients:
18
Serves:
4
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ingredients

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directions

  • For the berbere:

  • Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.
  • Set the red pepper sauce aside.
  • For the chicken:

  • In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.
  • Stir in the red pepper sauce, turmeric, and 1 tsp salt.
  • Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat. Cover and simmer about 30 minutes.
  • Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often. Skim off the fat, and serve with Ethiopian Flat Bread.

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Reviews

  1. My wife and I both loved this! Great combination of spices. We kept it simple and served with Trader Joe's "middle eastern" flatbread and some hummus. My wife cut hers into bite sizes and made a "taco" with it and loved it. We were even able to get this one in on a weeknight! We used 4 boneless, skinless chicken breasts and so they cooked a little quicker (did 25 minutes instead of 30). Thank you!
     
  2. Delicious!
     
  3. I love to find new ways to make chicken and this recipe is a tasty and enjoyable way to make chicken. I love all the taste levels from the spices in this chicken. It also turned out so nice and moist. We enjoyed it with Injera bread and collards. Thank you Breezer for sharing. Made it for CQ4, 2017 - Ethiopia.
     
  4. We thought this was really tasty! I loved the hint of spice and the richness of the sauce. The chicken was nice and tender and there was plenty of sauce to go around. It was fun to eat this with the Ethiopian flat bread. Thank you!
     
  5. LOVE THIS. I have a doro wat recipe that I've been using for a while, but this one is so much better. That sauce is incredible, and it smells so good while it's cooking. I used 8 drumsticks instead a whole chicken, and the meat was fall-off-the-bone tender. My sister-in-law said it was the best thing I've ever made! Thanks for sharing.
     
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