Doro Wat (Spicy Chicken Stew)

[willa_On]

Doro Wat is a national dish of Ethiopia and a beloved comfort food. It features tender chicken simmered in a spicy berbere spice blend, clarified butter (nitter kibbeh), and fragrant herbs. The stew is traditionally served on injera, a spongy flatbread made from teff flour, which is used to scoop up the flavorful stew.

Ingredients:

• For the Doro Wat:
  • 3 tablespoons nitter kibbeh (clarified butter) or vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 (1-inch) piece ginger, grated
  • 3 tablespoons berbere spice blend
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can chicken broth
  • 1 pound bone-in, skin-on chicken pieces
  • Salt to taste
  • 4 hard-boiled eggs, peeled (optional)
• For Serving:
  • Injera bread

Procedure:

1. Heat the nitter kibbeh or oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
2. Stir in the garlic and ginger and cook for an additional minute, until fragrant.
3. Add the berbere spice blend, turmeric, cardamom, and cloves. Cook for another minute, stirring constantly, to release the aromas of the spices.
4. Pour in the diced tomatoes with their juices and the chicken broth. Bring to a simmer.
5. Add the chicken pieces, skin side down, and season with salt. Cover the pot and simmer for 30 minutes, or until the chicken is nearly cooked through.
6. Turn the chicken pieces over and continue simmering for another 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Add the hard-boiled eggs (optional) to the pot during the last 5 minutes of cooking.
8. Taste and adjust the seasoning with salt as needed.
9. Serve the Doro Wat hot on a bed of injera bread. Enjoy!

Doro Wat is a flavorful and satisfying stew that showcases the rich spices and unique ingredients of Ethiopian cuisine. It's a delicious and comforting dish to share with friends and family.

 

[ambers]

Doro Wat sounds absolutely delicious and packed with flavor. I love how it incorporates such aromatic spices and traditional Ethiopian ingredients. Can't wait to give this a try and enjoy it with some injera bread.

 

[ChocoJay]

Doro Wat sounds amazing! Can't wait to try this spicy chicken stew.

 

[Rain]

Doro Wat is a national dish of Ethiopia and a beloved comfort food. It features tender chicken simmered in a spicy berbere spice blend, clarified butter (nitter kibbeh), and fragrant herbs. The stew is traditionally served on injera, a spongy flatbread made from teff flour, which is used to scoop up the flavorful stew.

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Ingredients:

• For the Doro Wat:
  • 3 tablespoons nitter kibbeh (clarified butter) or vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 (1-inch) piece ginger, grated
  • 3 tablespoons berbere spice blend
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can chicken broth
  • 1 pound bone-in, skin-on chicken pieces
  • Salt to taste
  • 4 hard-boiled eggs, peeled (optional)
• For Serving:
  • Injera bread

Procedure:

1. Heat the nitter kibbeh or oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
2. Stir in the garlic and ginger and cook for an additional minute, until fragrant.
3. Add the berbere spice blend, turmeric, cardamom, and cloves. Cook for another minute, stirring constantly, to release the aromas of the spices.
4. Pour in the diced tomatoes with their juices and the chicken broth. Bring to a simmer.
5. Add the chicken pieces, skin side down, and season with salt. Cover the pot and simmer for 30 minutes, or until the chicken is nearly cooked through.
6. Turn the chicken pieces over and continue simmering for another 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Add the hard-boiled eggs (optional) to the pot during the last 5 minutes of cooking.
8. Taste and adjust the seasoning with salt as needed.
9. Serve the Doro Wat hot on a bed of injera bread. Enjoy!

Doro Wat is a flavorful and satisfying stew that showcases the rich spices and unique ingredients of Ethiopian cuisine. It's a delicious and comforting dish to share with friends and family.

Doro Wat is a classic Ethiopian dish! Thanks for sharing the recipe. I've been wanting to try making it at home for a while now.

 

[KainGo127]

Wow, Doro Wat is one of my favorites! This spicy chicken stew looks absolutely delicious—thanks for sharing the recipe! Can't wait to give it a try!