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Doro Wat

Ethiopia: Doro Wat (Spicy chicken stew)

Doro Wat; Ethiopian cuisine is a tapestry of rich flavors, vibrant colors, and unique culinary traditions. At the heart of this gastronomic journey is Doro Wat, a spicy chicken stew that encapsulates the essence of Ethiopian cooking. Let's delve into the captivating history and origins of this iconic dish.
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Ingredients
  

  • 2 lbs chicken pieces skinless drumsticks and thighs
  • 4 large red onions finely chopped
  • 1/4 cup vegetable oil
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 cup berbere spice Ethiopian spice blend
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper adjust to taste for spice level
  • 1 teaspoon ground fenugreek
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • Salt to taste
  • 2 tablespoons tomato paste
  • 4 cups chicken broth
  • 4 hard-boiled eggs peeled
  • Fresh cilantro chopped (for garnish)

Instructions
 

  • Marinate the Chicken:
  • In a bowl, mix the chicken pieces with half of the minced garlic, ginger, berbere spice, and a pinch of salt.
  • Let it marinate for at least 30 minutes to allow the flavors to infuse.
  • Prepare the Spice Base:
  • In a large pot, heat vegetable oil over medium heat.
  • Add the chopped onions and sauté until golden brown.
  • Create the Flavorful Sauce:
  • Add the remaining minced garlic and ginger to the onions and sauté for a couple of minutes until fragrant.
  • Stir in the berbere spice, paprika, cayenne pepper, fenugreek, cardamom, cumin, cinnamon, allspice, and cloves. Cook, stirring constantly, for about 5 minutes to create a rich, aromatic base.
  • Incorporate Tomato Paste:
  • Add the tomato paste to the spice mixture and cook for an additional 2 minutes, stirring well.
  • Add the Marinated Chicken:
  • Place the marinated chicken pieces into the pot and coat them thoroughly with the spice mixture.
  • Pour in Chicken Broth:
  • Pour in the chicken broth, ensuring the chicken is fully submerged. Bring the mixture to a gentle boil.
  • Simmer to Perfection:
  • Reduce the heat to low, cover the pot, and let the Doro Wat simmer for about 45-60 minutes or until the chicken is tender and the flavors have melded together.
  • Garnish and Serve:
  • Cut the hard-boiled eggs in half and nestle them into the Doro Wat.
  • Garnish with fresh cilantro.
  • Serve the Doro Wat over injera (Ethiopian flatbread) or rice.