Spicy Ethiopian Doro Wat: Traditional Chicken Stew
This vibrant and hearty Doro Wat, a staple in Ethiopian cuisine, is known for its rich flavors and aromatic spices. Crafted from tender pieces of chicken simmered in a luscious berbere sauce, each bite promises a bold kick and a depth of flavor that will take your taste buds on an unforgettable journey. Enhanced with the delicate sweetness of caramelized onions and the zesty kick of lime, this stew is elevated by the addition of hard-boiled eggs, which add a unique texture and richness. Perfect for family gatherings or special occasions, serve it with injera—a traditional Ethiopian flatbread—or warm pita for a truly authentic experience. Prepare yourself for a culinary adventure that embraces the spirit of Ethiopian cooking!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Roasting chicken
3 lb (Cut into pieces, rinsed, and patted dry)
Vegetable oil
3 tablespoons
Butter
2 tablespoons
Onions
2 large (Sliced)
Garlic cloves
4 (Minced)
Fresh ginger
1 inch (Peeled and finely chopped)
Berbere spice
1/4 cup
Chicken stock
1 1/2 cups
Lime juice
2 tablespoons
Hard-boiled eggs
4 (Sliced for garnish)
Instructions
1
Begin by heating the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2
Once the oil is hot, add the chicken pieces in batches, browning them on all sides until they are a light golden brown. Once browned, transfer the chicken to a plate and set aside.
3
In the same pot, without discarding the oil, add the butter. When melted, add the sliced onions and sauté them until they become golden brown and caramelized, which should take about 10-12 minutes.
4
Stir in the minced garlic and finely chopped ginger, cooking for an additional 2-3 minutes until fragrant.
5
Add the berbere spice blend to the onion mixture, stirring well and allowing it to cook over low heat until it darkens slightly, about 5 minutes.
6
Pour in the chicken stock and lime juice, stirring to combine. Allow the mixture to simmer gently for 3-4 minutes to blend the flavors.
7
Return the browned chicken pieces to the pot, ensuring they are evenly submerged in the sauce. Cover the pot and reduce heat to low. Simmer for 30 minutes, turning the chicken occasionally to ensure even cooking.
8
Once the chicken is tender and absorbed the flavors, transfer the stew to a large serving platter.
9
Garnish the Doro Wat with sliced hard-boiled eggs and serve it hot with injera or pita bread on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Ethiopian Doro Wat?
It is a traditional Ethiopian chicken stew known for its rich flavors, aromatic spices, and tender chicken simmered in a berbere sauce.
How much chicken is needed for this recipe?
The recipe calls for 3 lb of roasting chicken, cut into pieces, rinsed, and patted dry.
What is Berbere spice?
Berbere is a vibrant Ethiopian spice blend that gives the stew its characteristic bold kick and depth of flavor.
How many onions are used in Doro Wat?
This recipe requires 2 large onions that have been sliced.
What is the secret to the onion's flavor in this stew?
Sautéing the onions for 10-12 minutes until they are golden brown and caramelized provides a delicate sweetness to the base.
What aromatics are added to the caramelized onions?
The recipe uses 4 minced garlic cloves and 1 inch of peeled, finely chopped fresh ginger.
How long should the chicken simmer in the sauce?
The chicken should simmer for 30 minutes on low heat while the pot is covered.
Is there any citrus added to the Doro Wat?
Yes, 2 tablespoons of lime juice are added to provide a zesty kick and balance the flavors.
What is the traditional garnish for Doro Wat?
The dish is garnished with 4 sliced hard-boiled eggs, which add unique texture and richness.
What bread should I serve with this Ethiopian stew?
It is traditionally served with injera, a spongy flatbread, though warm pita bread is a great alternative.
How much oil and butter are needed for cooking?
The recipe uses 3 tablespoons of vegetable oil for browning and 2 tablespoons of butter for sautéing onions.
What kind of pot is best for making Doro Wat?
A large, heavy-bottomed pot or a Dutch oven is recommended for even heat distribution.
What liquid is used to create the stew base?
1 1/2 cups of chicken stock are used to create the luscious simmering sauce.
Is this Doro Wat recipe spicy?
Yes, it is described as having a bold kick due to the 1/4 cup of berbere spice blend used.
What texture do the eggs add to the dish?
The hard-boiled eggs add a unique texture and an extra layer of richness to the hearty stew.
Can this dish be considered comfort food?
Yes, it is tagged as both a comfort food and a hearty meal perfect for family gatherings.
How should the chicken be prepared before browning?
The chicken should be cut into pieces, rinsed, and patted dry to ensure it browns properly.
What is the first step in the cooking process?
Heating vegetable oil and browning the chicken pieces on all sides until they are light golden brown.
When is the berbere spice added to the pot?
It is added after the onions, garlic, and ginger are fragrant, then cooked for about 5 minutes until it darkens slightly.
Is this Doro Wat recipe gluten-free?
Yes, the recipe and its tags indicate that this dish is gluten-free.
How many garlic cloves are required?
The recipe calls for 4 minced garlic cloves.
Can I use ground ginger instead of fresh?
The recipe specifies 1 inch of fresh ginger, which provides a more authentic and vibrant flavor than ground ginger.
How dark should the spice mixture get?
The berbere spice should be stirred and cooked over low heat until it darkens slightly, which takes roughly 5 minutes.
Do I need to turn the chicken while it simmers?
Yes, you should turn the chicken occasionally while it simmers for 30 minutes to ensure even cooking.
What does 'Doro Wat' translate to?
Doro Wat is a traditional Ethiopian dish where 'Doro' means chicken and 'Wat' means stew.
Is this recipe considered a one-pot meal?
Yes, the recipe is tagged as a one-pot meal because everything is prepared and simmered in a single pot.
What type of chicken should I buy?
A standard 3 lb roasting chicken is the base for this traditional stew.
How long should I sauté the garlic and ginger?
Sauté the minced garlic and ginger for about 2-3 minutes until they are fragrant.
Should Doro Wat be served hot?
Yes, the recipe recommends transferring the stew to a platter and serving it hot immediately.
Can I use warm pita bread if I cannot find injera?
Yes, warm pita bread is specifically suggested as an alternative for a truly authentic experience.