Doro Wat
Doro Wat
Doro Wat is a smokey and spicy Ethiopian chicken stew with hard boiled eggs that is the perfect comfort food for winter. If you are not very familiar with African cooking, this is a great first dish to make. There are minimal steps in making this. All of the ingredients can be found at any grocery store. I chose to use bone in chicken thighs since dark meat works best for stewing. You can definitely use a whole chicken cut up into pieces if you'd like. I highly advise to not use boneless skinless chicken in this recipe. The bone adds so much flavor. Plus, in honor of the animal that gave it's body for our consumption, I will always use as much of it as possible.Doro Wat is best served with greens and lentils over inerja.
Servings: 4
Ingredients
- 3 tbsp butter
- 1 large white onion sliced
- 3 cups water
- 2 tbsp berbere spice
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 8 bone in chicken thighs
- 1 tbsp tomato paste
- 1/2 tbsp paprika
- 1 tbsp dried basil
- 6 hard boiled eggs
- juice of a lemon
- salt and pepper to taste
Instructions
- Melt the butter. Add the onions and cook for 5 minutes or until they are translucent.
- Add all of the spices, garlic, and ginger. Cook for another 3-5 minutes.
- Add the tomato paste, the chicken thighs, and 3 cups of water. Simmer on medium high heat for 40 minutes.
- Add the hard boiled eggs and the juice of a lemon. Continue simmering for 20 minutes.
- Serve with collard greens.
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