Hi, I’m Tracy Hilton. As a recipe developer at Food and Meal who loves immersing myself in global cuisines, doro wat was a dish that captured both my taste buds and imagination from the first spoonful. The heady aroma of Ethiopian spices like berbere, ginger, garlic, and onion was enough to transport me out of my kitchen to the bustling open-air markets of Addis Ababa.
And the flavor—a beguiling balance of heat and tangy sweetness from the tender chicken simmered in that vivid red berbere-spiked sauce. It was love at first bite. I found myself craving this exotic yet comforting stew, and set about learning to prepare an authentic version to enjoy anytime my wanderlust kicks in.
Now, I’m thrilled to be able share this recipe for authentic Ethiopian doro wat with all the warming spices, stewed chicken, hard boiled eggs, and traditional injera flatbread that made me fall for this dish. Consider it a passport to flavor for your dinner table. Let the aromatic spices and exotic flavors inspire your own sense of culinary adventure. Just one steaming spoonful is all it takes to be swept away. Welcome to Ethiopia!
Ethiopia Doro Wat Recipe
Ethiopia Doro Wat (Chicken Stew)
Equipment
Ingredients
- butter Spiced
- 2 medium Bermuda onions
- Chicken (cut into chunks)
- ¼ cup lemon juice
- 2 tablespoon berbere
- 1 teaspoon cayenne pepper
- ½ teaspoon pepper
- 2 g ginger and garlic paste
- 1 teaspoon paprika
- 5 whole eggs
- 3 cups water
Instructions
PREPARATION
- 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.
COOKING
- 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!
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Pressure Cooker Doro Wat
To prepare pressure cooker Doro Wat, begin by setting your pressure cooker to sauté mode and melting the niter kibbeh. Once melted, add the chopped onions and sauté until they turn soft and translucent, releasing their sweet aroma. Stir in the minced garlic and grated ginger, allowing them to infuse the mixture with their fragrant essence for a minute longer. Next, add the berbere spice blend, taking care to cook it for just a few minutes to awaken its vibrant flavors without risking burning. Gently introduce the chicken pieces to the pressure cooker, allowing them to brown slightly on all sides, imparting a rich depth of flavor to the stew. Pour in the chicken broth and season with salt, ensuring all the ingredients are well-coated and melding together harmoniously. As a final touch, nestle the hard-boiled eggs into the mixture, whether halved or whole, according to your preference. Close the pressure cooker and set it to high pressure, letting it work its magic for 15-20 minutes. Once cooked, release the pressure naturally or use the quick release method for immediate gratification. Upon opening the lid, assess the stew’s consistency, adjusting it to your liking by reducing the sauce to your desired thickness on sauté mode if necessary. Serve the aromatic pressure cooker Doro Wat alongside injera or your preferred bread, garnishing with freshly chopped cilantro for a vibrant finishing touch that adds both flavor and visual appeal to this comforting Ethiopian dish.
Tips for making Doro Wat
Cooking Tips
One of the most important tips I’ve learned is to take your time with the onions. In Ethiopian cuisine, the onions are slowly caramelized until they reach a deep, golden brown color, which helps to develop a complex, sweet flavor base for the dish. It’s a labor of love, but the results are well worth it. There’s nothing quite like the satisfaction of watching the onions transform into a fragrant, caramelized masterpiece.
Another key tip is to toast and grind your own spices. Ethiopian cuisine is renowned for its bold, aromatic spices, and freshly toasted and ground spices can make all the difference in the flavor of your Doro Wat. I love the ritual of toasting whole spices like cardamom, cloves, and fenugreek seeds, then grinding them into a fragrant spice blend that infuses the dish with layers of flavor.
Serving Suggestions
To commence the meal, one could pair Doro Wat with the fresh Vegetable Maki rolls or crisp Kohlrabi Salad. Their lighter profiles would allow the stew’s exotic spice blend to shine later on. Transitioning to the main event, the Doro Wat offers a robust base that can stand up to spicy accompaniments like the Bacon Enchiladas or Schezwan Noodles.
For contrast, the Bean Sprout Rice or BLW Carrot Fries make excellent palate cleansers with their neutral and subtly sweet flavors respectively. Alternatively, the Scallion Pancake‘s golden crispness provides textural variety to offset the stew’s tender chicken and eggs.
Finally, Doro Wat’s lingering warmth and spice cry out for a cooling dessert like Matcha Ice Cream or Tempura Ice Cream. The cold sweetness balances the heat for a satisfying conclusion. With options from light starters to spicy mains and cooling desserts, Doro Wat anchors a dynamic culinary adventure certain to transport the palate.
Is Doro Wat a Dish That Can Be Made in a Japanese Rice Cooker?
When it comes to making Doro Wat, a spicy Ethiopian stew, using a Japanese rice cooker might not be the first option in mind. However, with the advancements in technology, some top Japanese rice cookers now feature versatile cooking functions that allow for a variety of dishes. While it may require some adjustments and experimentation, it is possible to adapt Doro Wat to be prepared and cooked using certain models of these rice cookers.
FAQs about Doro Wat
- Can I make Doro Wat in advance? Absolutely! Like many stews, Doro Wat often tastes even better the next day as the flavors continue to meld. Store it in the fridge for up to 3-4 days.
- How can I adjust the spice level? To make Doro Wat milder, reduce the amount of berbere spice you use. To make it spicier, add more, but do so gradually to avoid overwhelming the dish.
- Is niter kibbeh necessary, and can I buy it pre-made? Niter kibbeh is a key ingredient, but you can find it pre-made in some specialty stores. Making your own allows for a more authentic flavor.
- What can I serve with Doro Wat besides injera or rice? While injera and rice are traditional options, you can also enjoy Doro Wat with other flatbreads, couscous, or even crusty bread.
- Can I freeze Doro Wat? Yes, you can freeze Doro Wat. Store it in an airtight container in the freezer for up to 3 months. Thaw and reheat gently on the stove when ready to enjoy.
Conclusion
As we conclude our exploration of authentic Ethiopian Doro Wat, it’s clear this iconic chicken stew offers an unforgettable culinary adventure from the comfort of one’s own kitchen. Its complex symphony of spices and slow-cooked flavors provides a portal to new dimensions of taste. And through proper technique and quality ingredients, we can recreate that authentic restaurant experience at home.
Food And Meal celebrates these journeys of culinary discovery from around the globe. So be sure to check back as we continue spotlighting exotic dishes and time-tested recipes aimed at bringing people together through the universal language of food.
For now, let us feast and delight in the tastes of faraway lands. Savor the Doro Wat’s tender chicken infused with the warmth of berbere. Dip the spongy injera bread and scoop up the jammy eggs. This is a chance to not just eat, but to understand the story behind the stew – the dedication of mothers passing down generations-old recipes and the pride Ethiopian cooks take in showcasing the unique flavors of their homeland.
As you lift each dripping morsel, recognize that such a dish tells a tale of people and culture coming together. And Food And Meal aims to keep these stories alive through cuisine. So stay tuned as we chronicle more authentic recipes that provide a passport to flavor and a spice-scented ticket to exploring our shared humanity, one extraordinary bite at a time.
I'm James W Bobby, a skilled and creative male kitchen staff member. With a strong culinary background, I excel in various kitchen operations. My precision under pressure brings efficiency and attention to detail to every dish. My creativity shines through in innovative flavor combinations and techniques. Dedication and approachability define my leadership style, fostering a positive teamwork environment. My passion for cooking and commitment to excellence make me a valuable asset to any culinary team.
I have an undeniable passion for culinary arts. Constantly exploring new flavors and cooking techniques, I strive to create unique dining experiences. My commitment to using high-quality ingredients and supporting local producers reflects my deep love for food. Beyond my own growth, I am enthusiastic about mentoring others and sharing my knowledge, inspiring a similar passion for cuisine in those around me.