About the Recipe
Doro Wat is a spicy chicken stew that is considered the national dish of Ethiopia. It is a hearty and flavourful meal that is traditionally served with injera, a sourdough-risen flatbread with a unique, slightly spongy texture. This dish is characterized by its rich, deep red colour due to the generous use of Berbere spice blend, which is an essential element of Ethiopian cuisine. The slow-cooking process allows the flavours to meld together beautifully, making Doro Wat a beloved comfort food that is both aromatic and satisfying.
METHOD
Prepare the Chicken: In a large bowl, marinate the chicken pieces with the lemon or lime juice and half of the Berbere spice blend. Set aside for at least 30 minutes.
Cook the Onions: In a large pot over medium heat, add the oil and add the chopped onions. Cook the onions until they are soft and golden brown, which should take about 10 minutes.
Add Spices: To the onions, add the minced garlic, grated ginger, and the remaining Berbere spice blend. Stir for 2 minutes until fragrant.
Incorporate Tomato Paste: Stir in the tomato paste and continue to cook for another 2 minutes.
Add Chicken: Place the marinated chicken pieces into the pot and stir well to ensure each piece is coated with the onion and spice mixture.
Pour in Chicken Stock: Add the chicken stock to the pot and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 40 minutes or until the chicken is tender.
Add Eggs: Gently place the hard-boiled eggs into the stew, cover, and continue to cook for an additional 5 minutes.
Adjust Seasoning: Taste the stew and adjust the seasoning with salt as needed.
INGREDIENTS
Chicken: 1.5 kg, skinless and cut into pieces
Onions: 500 g, finely chopped
Garlic: 4 cloves, minced
Ginger: 2 tablespoons, freshly grated
Berbere Spice Blend: 2 teaspoons
Tomato Paste: 2 tablespoons
Corn or Vegetable oil: 2 tablespoons
Chicken Stock: 500 ml
Eggs: 4, hard-boiled and pierced with a fork
Lemon or Lime Juice: from 1
Salt: to taste
Typical Nutritional Content
Doro Wat has a storied history in Ethiopian cuisine, being a dish that has evolved over centuries. It represents a blend of both traditional cooking techniques and locally available ingredients, with the Berbere spice blend at its heart, a testament to Ethiopia's place on the ancient spice routes. The use of spices like fenugreek, cardamom, and ajwain reflects the diverse cultural influences that have shaped Ethiopian food. Doro Wat is often prepared for special occasions and is a symbol of Ethiopian hospitality and cultural identity.