Doro Wat is a traditional Ethiopian chicken stew characterized by its rich, spicy flavors. This hearty dish is perfect for a comforting meal, typically served with injera, a type of Ethiopian flatbread.
Preparation time
30min
Cooking time
1h 30min
Ingredients
6 Servings
- 3 tablespoons berbere spice
- 115 grams butter
- 6 chicken thighs
- 6 garlic cloves
- 2 tablespoons ginger
- 4 hard-boiled eggs
- 3 onions
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 cup tomato paste
- 2 cups water
Directions
Step 1
Melt the butter in a large pot over medium heat.
Step 2
Add the chopped onions and cook until they are deep golden brown, stirring frequently, about 30 minutes.
Step 3
Add the minced garlic and grated ginger, cook for another 5 minutes.
Step 4
Stir in the berbere spice mix and paprika, cook for 2 minutes.
Step 5
Add the tomato paste and cook for 5 minutes, stirring constantly.
Step 6
Pour in the water and bring the mixture to a simmer.
Step 7
Season the chicken thighs with salt and add them to the pot. Reduce the heat to low, cover, and simmer until the chicken is cooked through and tender, about 45 minutes.
Step 8
Add the peeled hard-boiled eggs to the stew, cover, and simmer for another 10 minutes.
Step 9
Serve the Doro Wat hot with injera or rice.