Description
Ethiopian Doro Wat is a traditional spicy chicken stew that is rich in flavor and served with injera.
Ingredients
Scale
- 2 pounds chicken, cut into pieces
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 inches ginger, grated
- 2 tablespoons berbere spice
- 1 cup chicken broth
- 3 tablespoons niter kibbeh (Ethiopian spiced butter)
- 2 hard-boiled eggs
- Salt to taste
Instructions
- In a large pot, melt the niter kibbeh over medium heat.
- Add the onions and sauté until golden brown.
- Add the garlic and ginger, cooking for another minute.
- Stir in the berbere spice and cook for a minute until fragrant.
- Add the chicken pieces and season with salt, stirring to coat well.
- Pour in the chicken broth, bringing to a simmer.
- Cover and cook for 30-40 minutes, until the chicken is cooked through and tender.
- Add hard-boiled eggs, cooking for an additional 10 minutes.
- Serve hot, accompanied by injera.
Notes
- Adjust the spiciness by varying the amount of berbere spice.
- This dish is best served with injera, a traditional Ethiopian flatbread.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: stewing
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg