An enjoyable for people coming from East African, this Ethiopia Doro Wat (Chicken Stew) is usually served in Ethiopia Hope you enjoy this dish.
- Spiced butter
- 2 medium Bermuda onions
- Chicken (cut into chunks
- ¼ cup lemon juice
- 2 tablespoon berbere
- 1 teaspoon cayenne pepper
- ½ teaspoon pepper
- 2g ginger and garlic paste
- 1 teaspoon paprika
- 5 whole eggs
- 3 cups of water
- Chop the onions and boil the eggs.
- Cut the chicken into chunks and wash. Set aside in a large bowl.
- Mix 2 cups of water with the lemon juice in a separate
- bowl and pour over the chicken. Leave it to soak for 20 minutes.
- Put a pot/Dutch oven over medium heat. Add the onions to the pot and constantly stir until it browns. Then add the spiced butter and ginger and garlic paste and stir until the oil heats up.
- Add the spices and one cup of water and stir thoroughly, making sure that the mixture is well combined.
- Remove the chicken from the water and lemon mixture and add it to the mixture in the pot. Stir thoroughly, making sure the chicken is well coated by the mixture.
- Cover the pot and simmer on medium heat until the chicken is tender.
- You can add more water to your desired consistency. Taste and adjust the seasoning.
- Peel the eggs and pierce with a fork. This is for the eggs to be able to absorb the stew.
- Add the eggs to the pot and simmer for further few minutes.8. Enjoy with injera!
Ethiopia Doro Wat (Chicken Stew) is traditionally made very spicy. Like I-don’t-know-how-Ethiopians-have-any-taste-buds-left spicy. Western adaptations are still spicy, but quite tame compared to the real deal.
- Category: main, side
- Cuisine: African, East African
- Serving Size: 2
- Calories: 281
- Sugar: 7g
- Sodium: 175mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 418mg
Keywords: Ethiopia Doro Wat