Cookbook:Doro Wat (Ethiopian Chicken Stew)

Doro Wat (Ethiopian Chicken Stew)
Category	Stew recipes
Difficulty

Cookbook | Ingredients | Recipes

Doro wat is a fragrant and spicy Ethiopian chicken stew, typically served only on special occasions and during family get-togethers. It is one of Ethiopia's national meals and is typically eaten with injera.

Ingredients

• 8 tbsp butter
• Onions, chopped
• ½ cup water
• Tomato paste
• Berbere seasoning
• Ginger
• Garlic
• Black pepper
• Chicken breasts
• Wine
• Cardamom
• Pepper
• Hard boiled eggs, peeled

Procedure

1. Over low heat, melt the butter in a pan. Add the onion, and cook over medium heat for 5–6 minutes or until translucent.
2. Add the water and tomato paste, and simmer while stirring for about 2 minutes.
3. Add the berbere, ginger, garlic, and pepper. Reduce the heat to low and continue cooking for 20–30 minutes, or until mixture thickens to a pasty consistency.
4. Add the chicken and a splash of water. Simmer for about 45 minutes until the chicken is cooked through and the sauce has thickened.
5. Stir in the wine, cardamom, and pepper. Add the boiled eggs, and cook for another 15 minutes until the sauce is slightly reduced.
6. Serve with injera.

Notes, tips, and variations

• Berbere is very spicy, so if you are sensitive, reduce the amount in the recipe.