Ethiopia · Ethiopia
Doro Wat (Ethiopian Spiced Chicken Stew)
Slow-simmered chicken thighs in a berbere-spiced sauce with hard-boiled eggs, served atop injera.
Doro wat is the stew reserved for weddings and the greatest occasions, and its cost explains why: a whole bird, spiced butter, and hard-boiled eggs cooked whole in the sauce until they take the berbere colour. The butter is not a garnish but the cooking medium, and it should foam visibly as the stew reduces. Chicken appears here because no more important animal can be afforded.
Ingredients
- boneless chicken thighs800 g
- yellow onion, finely chopped400 g
- berbere spice blend60 g
- tomato paste60 g
- garlic cloves, minced20 g
- fresh ginger, grated15 g
- niter kebbeh (spiced clarified butter)80 g
- large eggs4 pieces
- fine salt8 g
- ground cardamom3 g
Directions
- 1
Bloom berbere in niter kebbeh over medium heat for 2 minutes until fragrant.
spice smells toasted - 2
Add onion and cook 15 minutes, stirring often, until deeply golden and jammy.
onions reduce to a thick caramelized mass - 3
Stir in garlic, ginger, cardamom and tomato paste; cook 4 minutes.
- 4
Add chicken, 200 ml water and salt. Cover and simmer 35 minutes until chicken is fully cooked.
chicken juices run clear when pierced - 5
Lower eggs into gently simmering water 8 minutes; peel and halve.
- 6
Rest the stew 5 minutes; skim excess oil if desired.
- 7
Serve doro wat over injera with halved eggs.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content