Doro Wat

20 Comments

Doro Wat, which translates to chicken stew, is another typical Ethiopian dish. Just like Sik Sik Wat, it utilizes the spice paste berberé, as well as niter kebbeh.

It’s a very simple dish to prepare, only require sautéing and braising. But it must be made with the spice paste and the infused spice butter to get the really unique flavors of Ethiopian cuisine. I urge you all to try these recipes – especially if you’ve never been lucky enough to enjoy Ethiopian food at a restaurant.

Unfortunately, I’ve tried, but regrettably never conquered the method for making injera – Ethiopian stretchy bread that looks like a large crepe. It’s made with teff flour, and it’s used to pick up the meat and vegetables, and wipe up the juices. So please go to an Ethiopian restaurant for the whole dining experience. You won’t regret it!

The recipe for Doro Wat comes from the Time Life Foods of the World cookbook entitled African cooking. But I’m making the recipe itself simpler, although I’m not changing the ingredients.

Doro Wat

3 pounds boneless chicken thighs, trimmed
1 lemon
2 teaspoons salt
1/4 cup niter kebbeh
1 large onion, finely chopped
4 cloves garlic, minced
1 – 1″ piece fresh ginger, minced
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/4 cup berberé
1/2 cup white wine
1/2 cup water
6 hard boiled eggs

First, cut up the thighs into about 3 or 4 manageable pieces, and place them in a large bowl. Squeeze lemon juice into the bowl, add the salt, and toss the chicken. Let the chicken marinate for 30 minutes.

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Meanwhile, add the niter kebbeh to a large Dutch oven over medium heat. Add the onions and cook them for about 5 minutes. Then add the garlic and ginger and sauté for another few minutes.

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Add the fenugreek, cardamom, nutmeg and berberé to the pot and cook the onion mixture for a few minutes, or until the berbere becomes completely combined with the other ingredients.

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Then add the white wine and water and cook for about 5 minutes. Add the chicken pieces to the sauce, cover the pot, and cook for 15 minutes over low heat.

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Pierce the hard boiled eggs with the tines of a fork, and place them in the pot with the chicken. Cover the pot again and cook for another 15 minutes.

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Serve the chicken hot with plenty of sauce, and make sure each serving includes a hard boiled egg. Any kind of bread would be good with doro wat, and comes in handy with the spicy sauce.

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After you’re done using the berberé, remember to put more oil over the top!

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20 thoughts on “Doro Wat

  1. Wow. I must try this some day, it looks fantastic! And I don’t think I have ever eaten at an Ethiopian restaurant, but I know one which is said to be fantastic in Paris, so perhaps I should try going there some day!

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  2. Hi there,thank you for visiting my blog.I have more than a passing interest in ethnic food and,believe it or not,almost a fetish for boiled eggs!Love your stew,it reminds me of a wonderful Moroccan tagine,also with chicken and boiled eggs,but with different spicing.
    I love the pictures too and I will definitely try this!
    Thank you.

    Like

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