Doro Wat Recipe

[Kyote]

Cuisine: African
Have not made as yet. (winter / cold weather food) read all about it. looks great. do do love the HBE's in it. I have learned to make them HBE's well now, peel easy and not rubbery.








Doro Wat Recipe (Ethiopian Chicken Stew)




Doro Wat is a simple, yet delicious, Ethiopian chicken stew that celebrates the flavor of berbere spices, with tender, juicy chicken simmered low and slow.






















Author: Mike Hultquist








Ingredients

• 2 pounds chicken thighs and legs skins removed, if desired
• Juice from 1 lemon
• 2 large red onions chopped
• 3 tablespoons canola oil
• 6 cloves garlic chopped (or more to taste)
• 1 tablespoon minced ginger
• 2-3 tablespoons berbere seasoning
• 1 tablespoon paprika
• Salt and pepper to taste
• 2 tablespoons tomato paste
• 1-2 cups water or use chicken stock – use 2 cups for soupier
• 2 tablespoons niter kibbeh spiced butter – optional – or use ghee
• 4-6 large hard-boiled eggs peeled
• For Serving. Chopped fresh parsley freshly squeezed lemon.

Instructions

• Add the chicken to a large bowl and cover with water. Stir in lemon juice and soak for at least 30 minutes. Drain and rinse the chicken thoroughly with fresh water. Set aside.
• Heat a large pot or Dutch oven over medium heat. Add the onion and cook, stirring very frequently to avoid sticking, for 15-20 minutes to brown and start to caramelize. You can use a bit of oil or ghee if desired.
• Add the oil, garlic, ginger, berbere seasoning, paprika, and salt and pepper. Cook, stirring, for 2-3 minutes until very aromatic.
• Stir in the tomato paste and cook for 5 minutes, stirring a bit.
• Add the water (or stock) and bring to a boil.
• Season the chicken with salt and pepper, then add them to the pot. Reduce the heat and simmer on low, partially covered, for 40 minutes. Stir a few times during simmering. You can cook longer for more fall-off-the-bone chicken.
• Stir in the niter kibbeh (or ghee) and eggs and submerge into the pot. Heat for 10 minutes to warm them through, and the chicken is cooked through and very tender.

Notes

Great served with rice or injera, or lentils.
For a thicker sauce, remove the chicken and eggs, then increase the heat and cook until the sauce thickens to your preference.

[PitRow]

sounds interesting

[Kyote]

sounds interesting

worth the effort I think. we will being checking it our during the cold months.

[SMOKE FREAK]

That Berbere stuff is pretty hot and tasty.