Try this Doro Wat Spicy Chicken Recipe for a Taste of Real Ethiopia
Doro Wat is a traditional spicy chicken dish that is a hallmark of Ethiopian cuisine.
The Ethiopian-Jewish cuisine is filled with delicious kosher dishes that are unlike anything else in the Israeli Mediterranean Diet. Healthy and full of heat thanks to Berbere spice, Doro Wat is a perfect example of a staple of Ethiopian cuisine that has been modified to fit Beta Israel’s observance of Kashrut dietary laws. That means using vegetable oil in lieu of niter kibbeh, the widely-found clarified butter of the African country.
Doro Wat is an onion-based chicken stew that, like most dishes from Ethiopia, is served on injera. Injera is the gluten-free spongy bread made from teff. The thick brown sauce has a very distinctive taste and has many variations. The recipe used here is the traditional Doro Wat, filled with chicken and eggs plus a host of fresh ingredients.
Doro Wat Recipe
Prep Time: 20 minutes
Cooks in: 2 hours
Ready in: 2 hours 20 minutes
- 2 pounds chicken drumsticks
- 10-12 ounces chicken stock
- 3-6 teaspoons Berbere spice mix
- 6-8 eggs
- 1 lemon
- 1 small stick fresh ginger
- 4 large red onions
- 3 garlic cloves
- 1 tablespoon garam masala
- 6 tablespoons vegetable oil
- 1 tablespoon salt
- Juice the lemon and marinate your chicken in it for a minimum of 15 minutes
- Using a food processor or by hand, chop the garlic, ginger, onion. Hard-boil the eggs, peel and set aside until the end
- In a large pot on the stove top, add the aforementioned ingredients with vegetable oil and saute on medium-low heat 30 minutes, stir occasionally
- Mix in the Berbere spice mix, salt, chicken stock, garlic and saute for another 5-10 minutes. Tip: The amount of Berbere added will determine how spicy this dish gets. Be careful!
- Add the chicken drumsticks and simmer on low heat for 20 minutes. Add in the garam masala and cook for another 25 minutes. Stir occasionally to prevent sticking and add water if necessary
- The Doro Wat is ready when the chicken is cooked thoroughly. When you get to this point, add the peeled hard-boiled eggs to the mix and stir, let sit for a few minutes until ready to serve
Served traditionally with injera like most Ethiopian dishes. If you don’t have access to injera, then Indian roti can be a suitable replacement. If you want something a bit more Israel to go with the Doro Wat, you can try it with Israeli couscous, “Ptitim” – a type of toasted pasta shaped like rice grains or with rice pilaf.
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Try this Doro Wat Spicy Chicken Recipe for a Taste of Real Ethiopia.
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