Doro Wat
Recipe: #26380
July 03, 2017
Categories: Chicken, African, Sunday Dinner Gluten-Free, Low Carbohydrate, Non-Dairy, Bone-in Pieces, Chicken Dinner, more
"There are many ways of making Doro Wat - this is one from an Ethiopian website."
Ingredients
Nutritional
- Serving Size: 1 (598.1 g)
- Calories 654.4
- Total Fat - 30.1 g
- Saturated Fat - 6.7 g
- Cholesterol - 1265 mg
- Sodium - 400 mg
- Total Carbohydrate - 9.8 g
- Dietary Fiber - 1.9 g
- Sugars - 3.9 g
- Protein - 82.1 g
- Calcium - 123.1 mg
- Iron - 12.4 mg
- Vitamin C - 26.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place eggs in a medium saucepan and add enough cold water to cover by 1 inch. Bring water to a boil over high heat; turn off heat; cover and let stand 20 minutes. Rinse eggs under cold water, peel them and set aside.
Step 2
Meanwhile, add the oil, onions, garlic and ginger to a large pot set over medium-low heat and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Add 1/4 cup of water, cover pot with lid and let cook until very soft, 5–6 minutes.
Step 3
Add the chicken and about 2 cups of water; raise heat to medium. Stir in the tomato paste and spices, and season generously with salt and pepper. Bring mixture to a simmer; cover and cook until sauce thickens, about 35 minutes. If mixture begins to look dry, add more water as needed.
Step 4
Add peeled eggs to pot, and continue to cook until chicken is fully cooked through, an additional 10–15 minutes. Taste and adjust seasonings.
Step 5
Arrange chicken on a piece of injera, or divide onto plates, and spoon sauce over top.
Tips
No special items needed.