Ethiopian Chicken (Doro Wat)
Ethiopian Chicken, also known as Doro Wat, is a traditional Ethiopian dish that consists of spicy chicken stew made with berbere spice blend, onions, garlic, ginger, and sometimes hard-boiled eggs. It is often served with injera, a spongy flatbread.
Ingredients
- 4 chicken thighs or drumsticks
- 2 large onions finely chopped
- 4 cloves garlic minced
- 1 inch ginger grated
- 3 tablespoons berbere spice blend (can be found in Ethiopian stores or online)
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 4 hard-boiled eggs (optional)
- Salt and pepper to taste
- Oil for cooking
Instructions
- In a large pot, heat some oil over medium heat. Add the chopped onions and cook until they are soft and translucent.
- Add the minced garlic and grated ginger to the pot and sauté for a minute until fragrant.
- Stir in the berbere spice blend and tomato paste, cooking for another minute to toast the spices.
- Add the chicken pieces to the pot and coat them well with the spice mixture. Season with salt and pepper.
- Pour in the chicken broth, cover the pot, and let the chicken simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
- If using hard-boiled eggs, gently add them to the pot during the last 15 minutes of cooking to allow them to absorb the flavors.
- Taste the stew and adjust seasoning if needed. Serve the Doro Wat hot with injera or rice.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 386kcal (19%)Carbohydrates: 12g (4%)Protein: 26g (52%)Fat: 24g (37%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 298mg (99%)Sodium: 779mg (34%)Potassium: 515mg (15%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 503IU (10%)Vitamin C: 11mg (13%)Calcium: 62mg (6%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
