- Most Helpful
- Highest Rating
A friend told me how to make it before but I wanted specific measurements and this recipe was closest to how she make s it and her Doro Wat is excellent. I did some things different it, I put the onions in the food processor and I added a tomato. I cooked the onion, tomato, garlic and ginger til you couldn't even tell the onions were onions and it was basically mush and that took a long time at least a hour, then I added the berbere and mixing for 30 minutes til it was thick and dark red. Then the chicken broth, lime juice and Chicken cooked for a hour after that and 15 before that hour was over I added my boiled eggs in pot because I like them to have the full flavor of the sauce. I Love this recipe thanks a bunch :)
Loved this dish! DH and I made this stew for dinner two nights ago and I thought the flavor was delicious. We followed all directions and ingredients as posted and found that the dish came together quickly and easily. The aroma of the chicken as it simmered was wonderful. The hard boiled eggs are a must! I found that the dish was just as good (if not better) reheated for lunch two days later. I used a store-bought berbere that I had on hand, but next time I am looking forward to making my own to use in this dish. Thanks for posting...we'll definitely be making this one again!
Other than using all chicken thighs, I made this recipe as written. Excellent flavor! This is my first time preparing an Ethiopian dish and have been searching for more Ethiopian recipes since. Thank you for submitting!
Doro Delish! Sooo good! We're glad we made a huge batch of Berbere (Ethiopian Hot Pepper Seasoning) so we can make this again. I substituted chicken breast to keep the fat down but my husband thought it was a little dried out. Next time we'll use chicken on the bone as suggested. The sauce is really, really good - the egg seems kind of odd (which comes first, the chicken or the egg?) but when it sits in the sauce it's really, really good!