Doro Wat (Ethiopian Chicken Stew)
Doro Wat is one of the most famous dishes in Ethiopian cuisine, traditionally prepared for festive occasions. The dish's distinctiveness comes from the Berbere spice blend, which gives the chicken and sauce rich and intense flavors. During the slow cooking process, the flavors of the spices and chicken blend perfectly, and the hard-boiled eggs further enrich the texture and taste of the dish. Doro Wat is traditionally served with injera bread, which not only serves as a side dish but is also used to scoop up the stew. This authentic dish is a perfect choice if you want to prepare a special and exotic meal.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onions. In a large pot, cook them over low heat for 15-20 minutes without any oil until they turn a deep golden brown, stirring occasionally.
2
Add the butter, minced garlic, and grated ginger. Sauté for another 5 minutes, allowing the flavors to meld.
3
Sprinkle in the Berbere spice blend and cook, stirring constantly, for 2 minutes, until fragrant.
4
Stir in the tomato paste, then add the water or broth and bring to a simmer.
5
Place the chicken pieces into the sauce, season with salt and pepper to taste. Cover and simmer over low heat for 45-60 minutes, or until the chicken is cooked through and very tender.
6
When the chicken is almost ready, add the peeled hard-boiled eggs to the stew to warm through and absorb the sauce.
7
Just before serving, stir in the fresh lemon juice. Serve hot with injera bread or cooked rice, and enjoy the authentic flavors of Ethiopia.
