Doro Wat, which translates to chicken stew, is a traditional Ethiopian dish.
It’s very simple to prepare, only require sautéing and poaching. But it must be made with the spice paste and the spice-infused butter to create the really unique flavors of Ethiopian cuisine.
Unfortunately, I’ve never conquered the method for making injera – Ethiopian stretchy bread that looks like a large spongy crepe. It’s made with teff flour, and it’s used to pick up the meat and vegetables, and wipe up the juices. No forks!
Please go to an Ethiopian restaurant for the whole dining experience. You won’t regret it! Here is a photo of injera from one we went to in Brooklyn, New York, called Ghenet.
The recipe for Doro Wat comes from the Time-Life Foods of the World cookbook entitled African Cooking.
When I made this stew, I served it to friends who had never experienced Ethiopian cuisine before, along with yewollo ambasha. They loved it.
3 pounds boneless chicken thighs, trimmed
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.
Meanwhile, add the niter kibbeh 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.
Add the fenugreek, cardamom, nutmeg and berberé to the pot and cook the onion mixture for a few minutes, or until the berberé becomes completely combined with the other ingredients.
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.
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. Ooops I forgot to do that.
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.
After you’re done using the berberé, remember to put more oil over the top!