Ethiopian Doro Wat (Chicken Stew)
From Nirmala Narine. A little different than the other doro wat's posted. This stew is spicy, so please keep that in mind if you try it.
- Ready In:
- 1 (3 lb) roasting chickens (cut into pieces, rinsed and patted dry)
- 3 tablespoons vegetable oil
- 2 tablespoons butter
- 2 large onions, sliced
- 4 garlic cloves, minced
- 1 inch fresh ginger, peeled, finely chopped
- 1⁄4 cup berbere
- 1 1⁄2 cups chicken stock
- 2 tablespoons lime juice
- 4 hard-boiled eggs, sliced for garnish
- Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
- In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
- Add berbere and saute the mixture over low heat until it browns.
- Add chicken stock and lime juice, simmer 3-4 minutes.
- Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
- Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.
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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!