Spicy Chicken Stew (Doro Wat)

Doro Wat (dooro-what) is a world renown stew from Ethiopia. Different than other African countries, Ethiopia was never a home for invaders and colonists. As a result, it’s cuisine is mostly free of foreign influence…pure, and unique. It’s traditional starch injera (en-jeer-ah), is a spongy, slightly tart flatbread bread made from teff flour. It’s as synonymous with Ethiopian and Eritrean cuisine as the baguette is to French or rice is to Chinese.

Doro Wat – Ethiopian Chicken Stew

This fragrant and delicious chicken stew from the coast of Ethiopia is easy to make and can be done ahead of time. Although injera bread is authentic and perfect for Doro Wat, any soft bread like Indian roti or any other soft flatbread are great substitutes. It also is quite nice plain with white rice.
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Course: Brunch, Main Course
Cuisine: African, East Africa, Ethiopia
Prep Time: 45 minutes
Cook Time: 15 minutes
Marinating: 4 hours
Total Time: 5 hours
Servings: 6
Author: My Hungry Traveler

Equipment

  • Food Processor or blender
  • Skillet or wok

Ingredients

  • 8-10 Chicken thighs, boneless and skinless
  • 1 Lemon, juiced
  • 1 tbsp White vinegar
  • 4 large Onions, peeled and quartered
  • 6 cloves Garlic, peeled
  • 1 inch Piece of ginger, roughly diced
  • ½ cup Olive or vegetable oil
  • ½ cup Berbere (see recipe below)
  • Kosher salt and fresh ground pepper, if needed½
  • ½ Hard Boiled egg halves, per person

Berbere Spice

  • tbsp Cayenne powder
  • 2 tbsp Sweet paprika
  • 2 tsp Coriander
  • 1 tsp Ground ginger
  • 2 tsp Ground cardamom
  • ½ tsp Ground thyme
  • ½ tsp Ground fenugreek (OK to skip)
  • tsp Salt
  • pinch Black pepper

Instructions

  • Preheat oven to 350°F. Rub chicken with lemon juice and vinegar.
    Place chicken on a rimmed baking sheet, cook 20 minutes and then pour off liquid. Return to oven and bake 10 more minutes. Drain pan again and set chicken aside.
  • While chicken is cooking, throw onions, garlic, and ginger in a food processor and chop into a rough puree.
    Heat oil in a deep skillet over medium heat. Add oil then onion puree and cook, stirring, until golden brown. About 15 to 20 minutes. Mix in the berbere and cook a few minutes more. Add in chicken and any juices, stir and cover. Cook for another 15 minutes. Add up-to a cup of water to keep sauce thick but not dry. Season with salt and pepper if desired. Garnish with egg halves and serve with injera, naan, or rice.

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