Doro Wat

Authentic Ethiopian Doro Wat Recipe with Chicken and Berbere Spice

Region / culture: Ethiopia | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Doro Wat is a traditional Ethiopian dish that is rich in flavor and spices. It is a spicy chicken stew that is often served with injera, a sourdough flatbread. This dish is a staple in Ethiopian cuisine and is enjoyed by many around the world.

History

Doro Wat has been a popular dish in Ethiopia for centuries. It is often served during special occasions and holidays, such as weddings and religious festivals. The dish is known for its bold flavors and aromatic spices, which are a reflection of the country's rich culinary history.

Ingredients

3 lb (1.36 kg) chicken
2 cup chopped onion
2 tbsp minced garlic
2 tbsp lemon juice
2 tsp salt
2 tsp chopped fresh ginger
0.5 tsp fenugreek
0.5 tsp cardamom
0.25 tsp nutmeg
0.25 cup butter or niter kebbeh
0.75 cup water
0.25 cup dry white wine
0.25 cup berbere sauce
2 tbsp paprika
4 hard-boiled eggs

How to prepare

Cut the chicken into serving pieces and pat them dry.
In a saucepan, combine the onion, garlic, lemon juice, salt, ginger, fenugreek, cardamom, nutmeg, and butter or niter kebbeh.
Simmer the mixture for two to three minutes.
Add the water, wine, berbere sauce, and paprika to the saucepan.
Cook the mixture briskly for three to five minutes or until the sauce reaches the consistency of cream.
Add the chicken pieces to the saucepan.
Cover the saucepan tightly and simmer for 15 minutes.
Pierce the eggs with the tines of a fork and add them to the pan.
Cover the pan and cook for an additional 15 minutes, or until the chicken is tender.

Variations

Add vegetables such as carrots, potatoes, or bell peppers to the stew for added flavor and nutrition.
Use bone-in chicken pieces for a richer flavor.
Adjust the level of spiciness by adding more or less berbere sauce.

Cooking Tips & Tricks

Make sure to use fresh ingredients for the best flavor.

- Adjust the level of spiciness to suit your taste preferences.

- Allow the flavors to meld together by simmering the stew slowly.

- Serve the Doro Wat with injera or rice for a complete meal.

Serving Suggestions

Doro Wat is traditionally served with injera, a sourdough flatbread. It can also be served with rice or couscous for a complete meal.

Cooking Techniques

Simmer the stew slowly to allow the flavors to meld together.

- Use a heavy-bottomed saucepan to prevent burning.

- Stir the stew occasionally to prevent sticking.

Ingredient Substitutions

Use ghee or regular butter instead of niter kebbeh.

- Substitute chicken thighs or drumsticks for the chicken pieces.

- Use vegetable broth instead of water for a vegetarian version of the dish.

Make Ahead Tips

Doro Wat can be made ahead of time and reheated before serving. The flavors will continue to develop as the stew sits, making it even more delicious.

Presentation Ideas

Serve Doro Wat in a large serving dish with injera on the side. Garnish with chopped fresh cilantro or parsley for a pop of color.

Pairing Recommendations

Doro Wat pairs well with a crisp white wine or a cold beer. It is also delicious with a side of pickled vegetables or a fresh salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat the stew in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Doro Wat contains approximately 400 calories. It is a hearty and satisfying dish that is perfect for a special occasion.

Carbohydrates

Doro Wat is a low-carb dish, with only a small amount of carbohydrates coming from the onions and spices used in the recipe.

Fats

The fats in Doro Wat come from the chicken and the niter kebbeh (Ethiopian spiced clarified butter) used in the recipe. It is a rich and flavorful dish that is perfect for special occasions.

Proteins

Doro Wat is a protein-rich dish, thanks to the chicken and eggs used in the recipe. It is a satisfying and filling meal that is perfect for meat lovers.

Vitamins and minerals

Doro Wat is a good source of vitamins and minerals, including vitamin C, vitamin B6, iron, and potassium. These nutrients are essential for overall health and well-being.

Alergens

Doro Wat contains chicken and eggs, which are common allergens. If you have allergies to these ingredients, it is best to avoid this dish.

Summary

Doro Wat is a flavorful and aromatic dish that is rich in protein and essential nutrients. It is a perfect meal for special occasions and holidays.

Summary

Doro Wat is a flavorful and aromatic Ethiopian dish that is perfect for special occasions and holidays. It is a rich and satisfying meal that is sure to impress your guests. Enjoy this traditional dish with injera or rice for a complete and delicious meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory like a beautiful painting hanging on the walls of my mind. It was many years ago, when I was just a young girl eager to learn the art of cooking from my own grandmother. She was a master in the kitchen, creating delicious dishes that seemed to magically transport you to a different world with every bite.

One day, as I sat at her feet watching her effortlessly move around the kitchen, she pulled out an old, tattered recipe book from her cupboard. It was filled with yellowed pages that had seen better days, but the words written on them were like precious gems waiting to be discovered.

"This, my dear," she said with a twinkle in her eye, "is the recipe for Doro Wat - a traditional Ethiopian chicken stew that will warm your soul and tantalize your taste buds."

I was intrigued. I had never tasted Ethiopian food before, let alone attempted to cook it. But my grandmother's confidence in me gave me the courage to take on the challenge.

She showed me each step of the recipe with patience and love, guiding me through the intricacies of Ethiopian spices and cooking techniques. I watched in awe as she expertly chopped onions, garlic, and ginger, mixing them together with a blend of berbere spice that filled the kitchen with a tantalizing aroma.

As the stew simmered on the stove, my grandmother shared stories of her own journey in discovering this recipe. She told me of a dear friend who had traveled to Ethiopia and brought back the flavors of the country in a small jar of berbere spice. That jar had sparked a curiosity in my grandmother that led her to experiment with different Ethiopian dishes until she perfected the art of making Doro Wat.

I listened intently, hanging on her every word as she recounted the trials and errors she had faced along the way. But through it all, her passion for cooking and her love for sharing meals with her loved ones had never wavered.

Finally, after hours of simmering and stirring, the Doro Wat was ready. My grandmother scooped a generous portion onto a plate, garnishing it with hard-boiled eggs and a sprinkle of fresh parsley. As I took my first bite, I was transported to a world of bold flavors and tender chicken that melted in my mouth.

From that day on, Doro Wat became a staple in our household. My grandmother would often make it for special occasions, filling our home with the warm, comforting scent of Ethiopian spices that reminded me of her love and dedication to the art of cooking.

As the years passed, I continued to perfect the recipe for Doro Wat, adding my own twists and tweaks to make it my own. But no matter how many times I made it, the memory of that day spent with my grandmother in the kitchen, learning the secrets of this traditional Ethiopian dish, will always remain close to my heart.