Welcome to a culinary journey that will transport you to the heart of Ethiopia. Doro Wat, a rich and spicy chicken stew, is one of the country’s most beloved dishes. Join me in unraveling the secrets of this traditional recipe, and soon, your kitchen will be filled with the soul-warming aromas of Ethiopian spices.
Ethiopia Doro Wat Recipe
Ethiopia Doro Wat (Chicken Stew)
- 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!
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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
- 2 pounds of chicken, cut into pieces
- 2 large onions, finely chopped
- 4 cloves of garlic, minced
- 2-inch piece of ginger, grated
- 1/4 cup of niter kibbeh (spiced clarified butter)
- 1/4 cup of berbere spice blend
- 1 cup of chicken broth
- 4 hard-boiled eggs, peeled
- Salt to taste
- Freshly chopped cilantro for garnish
- Set your pressure cooker to sauté mode and melt the niter kibbeh. Add the chopped onions and sauté until they become soft and translucent.
- Stir in the minced garlic and grated ginger. Sauté for an additional minute until the mixture is fragrant.
- Add the berbere spice blend and cook for a few minutes to awaken the flavors. Be careful not to burn the spices.
- Add the chicken pieces to the pressure cooker and brown them slightly on all sides.
- Pour in the chicken broth and season with salt. Give everything a good stir.
- Place the hard-boiled eggs into the mixture. You can cut them in half or leave them whole, depending on your preference.
- Close the pressure cooker and set it to high pressure. Cook for about 15-20 minutes.
- Once the cooking is complete, let the pressure release naturally or use the quick release method.
- Open the lid and check the consistency of the stew. If it’s too thin, you can set the pressure cooker to sauté mode again and reduce the sauce to your desired thickness.
- Serve the pressure cooker Doro Wat with injera or your favorite bread. Garnish with freshly chopped cilantro.
Tips for making Doro Wat
- Marinate the Chicken: To infuse the flavors, marinate your chicken with a bit of lemon juice and salt for about 30 minutes before cooking. This extra step adds depth to the dish.
- Slow and Low: If you choose the traditional stovetop method, embrace the slow simmer. Let the stew bubble away gently, allowing the spices to meld and the chicken to become tender.
- Berbere Spice Quality: Invest in a good-quality berbere spice blend or make your own. The quality of your spice blend plays a significant role in the final taste.
- Homemade Niter Kibbeh: If possible, prepare your own niter kibbeh (spiced clarified butter) for an authentic flavor. It’s worth the effort.
- Thicken with Care: When adjusting the consistency of your Doro Wat, be cautious when adding thickening agents like chickpea flour. A little goes a long way, and you don’t want to overdo it.
- Taste, Adjust, Repeat: Ethiopian cuisine is all about balance. Taste as you go and adjust the spice level and salt to your liking. Doro Wat should be rich and spicy, but not overwhelmingly so.
- Injera: Doro Wat is traditionally served with injera, a spongy Ethiopian flatbread. The bread’s slightly sour taste complements the spicy stew perfectly.
- Rice: For a milder experience, you can serve Doro Wat with steamed rice. The rice provides a neutral base that balances the dish’s heat.
- Hard-Boiled Eggs: Along with the eggs cooked in the stew, consider serving extra hard-boiled eggs as a garnish. They’re a delightful accompaniment.
- Fresh Greens: A side of fresh, lightly dressed greens provides a refreshing contrast to the rich flavors of Doro Wat.
- Fresh Berbere: Offer a small dish of extra berbere on the side for those who want to kick up the spice level.
Is Doro Wat a Dish That Can Be Made in a Japanese Rice Cooker?
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.
Learn to cook Doro Wat, the iconic Ethiopian chicken stew. Discover tips, serving ideas, and more in our comprehensive guide. Subscribe for culinary adventures!