July 03, 2017
Dinner, Main Dish, Poultry,
Chicken, African, Budget-Friendly, Entertaining, Sunday Dinner, Stove Top, Gluten-Free, Low Carbohydrate, Non-Dairy, Bone-in Pieces more
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"There are many ways of making Doro Wat - this is one from an Ethiopian website."
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.
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.
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.
Add peeled eggs to pot, and continue to cook until chicken is fully cooked through, an additional 10–15 minutes. Taste and adjust seasonings.
Arrange chicken on a piece of injera, or divide onto plates, and spoon sauce over top.
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Loved this! What a great mix of flavours and colours that I don't normally get to experience. So so good and I wouldn't change a thing. This was especially good over rice to soak up that great sauce. I scaled the recipe back a bit but it was all enjoyed! Made for Culinary Quest 2017 for the Smokin' Chefs. Thanks! :)
Oh my goodness!!! As part of a four course Ethiopian dinner, this was the star of the evening! The spice combo is just so perfect and complex. We used bone-in skinless chicken thight, then shredded the meat off the bone when it was fully cooked. Oh my gosh, so incredibly good!!! Thanks for posting! Made for CQ4 play, Team Happy Campers.