Doro Wat
Doro Wat is an iconic dish in Ethiopian cuisine, often prepared for celebratory occasions such as weddings or religious holidays. The rich and spicy sauce is based on the Berbere spice blend, which gives the chicken and hard-boiled eggs a distinctive flavor. The dish is traditionally served with injera, which perfectly absorbs the rich flavors of the sauce. This dish is not only delicious, but also a symbol of Ethiopian culture and communal dining traditions.
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Ingredients for this recipe
Servings: 4
1
kg
Chicken (cut into pieces)
4
Onions (finely chopped)
5
cloves
Garlic (crushed)
2
tbsp
Ginger (grated)
2
tbsp
Berbere spice blend
1
tsp
Hungarian Sweet Paprika
2
tbsp
Tomato Paste
100
g
Butter (Ethiopian Niter Kibbeh or regular butter)
500
ml
Chicken Broth
4
Hard-boiled Eggs
1
tsp
Salt
0.5
tsp
Black Pepper
4
Injera (for serving)
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Preparation Steps
1
In a large pot, melt the butter over medium heat. Sauté the finely chopped onions until translucent.
2
Add the crushed garlic, grated ginger, and Berbere spice blend. Sauté for 1-2 minutes, until fragrant.
3
Stir in the tomato paste and Hungarian sweet paprika. Pour in the chicken broth and mix well.
4
Place the chicken pieces in the pot and bring the mixture to a boil. Reduce heat and simmer, covered, for 45-50 minutes, or until the chicken is tender.
5
During the last 10 minutes of cooking, add the hard-boiled eggs to absorb the sauce's flavor.
6
Serve the Doro Wat hot with injera, using the injera to scoop up the sauce and chicken.
