African
Doro Wat
Doro Wat is a spicy Ethiopian chicken stew that is rich in flavor, typically served with injera. The blend of spices and the slow cooking method make this dish deeply satisfying and perfect for a dinner gathering.
Total Time1 minute
Servings6
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
38
Protein
12
Carbs
30
Fat
2
Fiber
0g
Sodium
Ingredients
- 2 lbs chicken pieces (thighs and drumsticks preferred)
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1/4 cup olive oil
- 2 tbsp berbere spice mix
- 1 cup chicken broth
- 3 hard-boiled eggs (optional)
- Salt to taste
- 2 tbsp lemon juice
- Fresh cilantro for garnish
Instructions
- 1In a large bowl, marinate the chicken pieces with lemon juice and salt. Let it sit for at least 30 minutes.
- 2Heat olive oil in a large pot over medium heat. Add chopped onions and cook until golden brown, stirring frequently (about 15-20 minutes).
- 3Once the onions are browned, add minced garlic and ginger. Stir and cook for another 2-3 minutes until fragrant.
- 4Add the berbere spice mix to the pot, stirring well to incorporate it into the onion mixture. Cook for about 2 minutes to bloom the spices.
- 5Add the marinated chicken pieces to the pot, a few at a time if necessary. Stir to coat the chicken with the spice and onion mixture.
- 6Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and let it simmer for about 45 minutes to 1 hour until the chicken is cooked through and tender.
- 7If using, add the hard-boiled eggs during the last 10 minutes of cooking, allowing them to absorb some of the flavors.
- 8Check seasoning and adjust salt if needed. Garnish with fresh cilantro before serving.
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