Doro Wot

Doro Wot Recipe - Ethiopian Chicken Stew with Berbere Spice

Region / culture: Ethiopia | Preparation time: 30 minutes | Cooking time: 1 hour 30 minutes | Servings: 6

Introduction

Doro Wot is a traditional Ethiopian dish that is rich in flavor and spices. It is a spicy chicken stew that is typically served with injera, a sourdough flatbread. This dish is a staple in Ethiopian cuisine and is often enjoyed during special occasions and holidays.

History

Doro Wot has been a part of Ethiopian cuisine for centuries. It is believed to have originated in the northern region of Ethiopia and has since become a popular dish throughout the country. The dish is often prepared for festive occasions such as weddings, holidays, and other celebrations.

Ingredients

1 whole chicken, skinned and cut up
8 lb (3.63 kg) onions, chopped fine
1 lb (454 g) garlic, mashed
0.25 lb (113 g) ginger, mashed
1 lb (454 g) butter
salt, to taste
pepper, to taste
nutmeg or cumin, optional
1 hard-boiled egg per person
berbere (Ethiopian chili powder bere bere, Note: Mommy says nothing else will serve, although chili powder is the closest)

How to prepare

Cook the onion over low heat without any fat for a long time, stirring constantly until all the water has evaporated.
Continue stirring until the onions are slightly browned.
Then add the butter and cook for about 15 – 20 minutes over low heat.
Add 1 tbsp of hot water from time to time to achieve a pasty texture.
Add bere bere. If it appears too dry, add hot water and stir.
Cook for about 30 – 45 minutes, stirring frequently.
Continue adding hot water if necessary.
Be careful not to let it brown, as the chili powder will become bitter.
Add garlic and ginger and simmer for an additional 15 minutes.
Add water as needed.
Meanwhile, with your other set of free hands, wash the chicken pieces well and let them stand in salted lemon water.
Then squeeze each piece firmly to remove as much water as possible.
Make small slits in the meat to allow the sauce to penetrate.
Cook the meat in the sauce until it is tender, approximately 30 minutes.
Stir occasionally. By the way, all of this should be done uncovered.
Add spices to taste just before removing from the stove.
Add 1 hard-boiled egg per person, making slits in the eggs, and cook just long enough to heat through.
Serve with plenty of bread (injera).
Freezes well.

Variations

For a vegetarian version, you can substitute the chicken with tofu or chickpeas.
You can add vegetables such as carrots, potatoes, or bell peppers to the stew for added flavor and nutrition.

Cooking Tips & Tricks

Be patient when cooking the onions, as they need to be cooked slowly over low heat to achieve a caramelized texture.

- Make sure to stir the sauce frequently to prevent it from burning.

- Adjust the amount of chili powder to suit your spice preference.

- Marinating the chicken in salted lemon water helps to tenderize the meat and add flavor.

Serving Suggestions

Doro Wot is traditionally served with injera, a sourdough flatbread. It can also be served with rice or couscous.

Cooking Techniques

Slow cooking the onions is key to developing the rich flavor of the sauce.

- Marinating the chicken in salted lemon water helps to tenderize the meat and add flavor.

Ingredient Substitutions

If you can't find bere bere, you can substitute it with chili powder.

- Ghee can be used instead of butter for a dairy-free option.

Make Ahead Tips

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

Presentation Ideas

Serve Doro Wot in a large serving dish with injera on the side. Garnish with hard-boiled eggs and fresh herbs for a beautiful presentation.

Pairing Recommendations

Doro Wot pairs well with a side of Ethiopian lentils (mesir wot) and a fresh salad. A glass of honey wine (tej) is a traditional beverage to accompany the meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

A serving of Doro Wot typically contains around 400-500 calories, depending on the portion size and ingredients used.

Carbohydrates

Doro Wot is a low-carb dish, with most of the carbohydrates coming from the onions and spices used in the sauce.

Fats

The butter used in Doro Wot adds richness and flavor to the dish. It is a good source of healthy fats.

Proteins

Chicken is the main source of protein in Doro Wot. It is a lean protein that is essential for muscle growth and repair.

Vitamins and minerals

Onions, garlic, and ginger used in the sauce are rich in vitamins and minerals such as vitamin C, vitamin B6, and potassium.

Alergens

Doro Wot contains dairy (butter) and eggs, so it may not be suitable for those with dairy or egg allergies.

Summary

Doro Wot is a nutritious and flavorful dish that is rich in protein, vitamins, and minerals. It is a great option for those looking to enjoy a traditional Ethiopian meal.

Summary

Doro Wot is a flavorful and aromatic dish that is a true taste of Ethiopian cuisine. With its rich spices and tender chicken, it is sure to become a favorite in your household. Enjoy this traditional dish with friends and family for a memorable dining experience.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I had been invited to a friend's house for a dinner party. As soon as I walked into the kitchen, the enticing aroma of spices filled the air, and I knew I had to find out what was cooking.

My friend's mother, Azeb, was standing over a bubbling pot on the stove, stirring a rich, red stew. I watched in awe as she added a blend of fragrant spices, including berbere, a traditional Ethiopian spice mix. The stew, she explained, was called Doro Wot, a classic Ethiopian dish made with chicken and served with injera, a spongy flatbread.

I was captivated by the complex flavors and deep, earthy colors of the dish. Azeb noticed my interest and invited me to join her in the kitchen. She showed me how to marinate the chicken in a mixture of lemon juice, garlic, ginger, and berbere, allowing the flavors to meld together before simmering the meat in a savory onion and tomato sauce.

As the stew simmered on the stove, Azeb shared stories of her childhood in Ethiopia, where she learned to cook from her own mother and grandmother. She explained how each family had their own variation of Doro Wot, with secret ingredients passed down through generations.

I listened intently, soaking up every detail of the recipe and the cultural significance behind it. Azeb's passion for cooking and her connection to her heritage were palpable, and I felt privileged to be learning from her.

After hours of simmering, the Doro Wot was finally ready. Azeb ladled generous portions onto a platter of injera, the spicy aroma filling the room. We gathered around the table, and I took my first bite of the tender chicken, the flavors exploding in my mouth.

I was hooked. From that day on, I knew I had to learn how to make Doro Wot for myself. I begged Azeb to teach me her recipe, to which she agreed with a smile.

Over the following weeks, I spent hours in Azeb's kitchen, honing my skills and learning the intricacies of Ethiopian cuisine. I soaked up every bit of knowledge she shared, from the proper way to toast spices to the art of layering flavors in a stew.

As I practiced and perfected the recipe, I added my own touches, incorporating fresh herbs and adjusting the spice levels to suit my taste. With each batch of Doro Wot I made, I felt a connection to the rich culinary traditions of Ethiopia and the strong women who had passed down these recipes through the generations.

Now, whenever I make Doro Wot, I think of Azeb and the time we spent together in her kitchen. I remember the laughter, the stories, and the shared love of food that brought us together.

And as I serve the stew to my own family and friends, I pass on the recipe with pride, knowing that I am carrying on a tradition that has enriched my life in so many ways. Cooking, for me, is not just about nourishment, but about connection – to the past, to the present, and to the people who matter most. And for that, I am forever grateful.