Known as Ethiopia's national dish, doro wat is a spicy chicken stew. It is made uniquely Ethiopian by the combination of the spice blend called berbere and niter kebbeh, also known as spiced clarified butter. As with most of the country's stews or curries, the dish is always accompanied by a unique sourdough flatbread called injera, which is traditionally used to scoop and eat the stew instead of a spoon. Doro wat was most likely introduced to America by East African immigrants, where it remains a popular dish in Ethiopian American communities.
Recipe Servings: 4
Prep Time
5 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
1 hour 10 minutes
Total Time
1 hour 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Marinate chicken in salt and lemon juice for 30 minutes.
- Puree the onions, garlic, and ginger in a blender or food processor to form a paste.
- Warm niter kebbeh in a saucepan.
- Add paprika and stir for 1 minute.
- Add berbere and cook for a few minutes, stirring.
- Add the onion paste and sauté until moisture has evaporated.
- Add the chicken, wine, stock, and cayenne. Simmer for about 40 minutes, adding water if needed.
- Add the hard-boiled eggs and simmer for 10 minutes.
- Serve hot.
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