Doro Wot (Ethiopian National Chicken Dish)

5-6
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"Doro Wat -Ethiopian Chicken Stew that is the National dish of Ehiopia. It is slowly simmered in a blend of robust spices. Easy thick, comforting. This dish is typically served on Injera (Fermented Sourdough Bread) along side collard greens and stewed lentils."

Original recipe yields 5-6 servings
OK

Nutritional

  • Serving Size: 1 (493.7 g)
  • Calories 943.4
  • Total Fat - 59.8 g
  • Saturated Fat - 17.9 g
  • Cholesterol - 424.5 mg
  • Sodium - 369.8 mg
  • Total Carbohydrate - 18.3 g
  • Dietary Fiber - 4.4 g
  • Sugars - 5.4 g
  • Protein - 83 g
  • Calcium - 125.7 mg
  • Iron - 6.1 mg
  • Vitamin C - 50.6 mg
  • Thiamin - 0.3 mg

Step 1

Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.)

Step 2

Drain chicken and season chicken with, salt, pepper and set aside

Step 3

In a large pot, over medium heat, heat until hot, and then add spiced butter and onions, sauté onions, stirring frequently, until they are deep brown about 7 -10 minutes.

Step 4

After the onions are caramelized or reached a deep brown color, add some more oil, followed by berbere spice, garlic, and ginger.

Step 5

Stir for about 2-3 minutes, for the flavors to blossom and the mixture has a deep rich brown color. Be careful not to let it burn.

Step 6

Then add about 2-3 cups water. Add chicken, tomato paste, basil, salt and cook for about 30 minutes.

Step 7

Throw in the eggs; thoroughly mix to ensure that the eggs are immersed in the sauce.

Step 8

Continue cooking until chicken is tender about 10 minutes or more

Step 9

Adjust sauce thickness and seasoning with water or broth, salt according to preference.

Step 10

Serve warm

Tips & Variations


No special items needed.

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