Best Doro Wat Spicy Chicken Stew Recipes

DORO WOT

Doro Wot image

Spicy Ethiopian Chicken Stew

Provided by Archana Mundhe

Time 45m

Number Of Ingredients 10

Ingredients

2 pounds chicken drumsticks (8 pieces, skin removed)
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
2 tablespoons ghee
2 large red onions (finely chopped)
2 tablespoons ginger (grated)
2 tablespoons garlic (pressed)
⅓ cup Berbere spice blend
2 tablespoons tomato paste
4 hard-boiled eggs (peeled and sliced into half)

Steps:

Hard boil eggs. I use Instant Pot to hard boil the eggs but you can also hard boil them on the stovetop. Add 1 cup of water to the instant pot insert. Place eggs on the trivet and pressure cook for 5 minutes. Allow 5 minutes natural pressure release and then release the rest of the pressure and open the Instant Pot. Run cold water over the eggs or put them in an ice bath. This allows the eggs to stop overcooking. Peel and slice the eggs and keep aside
Add lemon juice and salt to chicken, mix well and keep aside
Set the Instant Pot on Saute (Hi) mode and heat ghee. Add onions and saute them for 5 minutes, stirring a few times. Place a lid on top to speed up the process
Add garlic and ginger and cook for a minute. Turn the Instant Pot off and add ½ cup of water and deglaze the pot using a wooden removing all the browning or stuck bits
Add the chicken, layer over berbere, and tomato paste. Do not mix
Close the Instant Pot with the pressure valve to sealing and adjust the cook time to 8 minutes. Allow natural pressure release for 10 minutes and then open the Instant Pot. Mix well. The stew may look a bit watery at this point, mix gently and simply allow it to cool down for 5 minutes and the stew will continue to thicken
Stir in hard-boiled eggs, garnish with chopped cilantro and enjoy hot

Nutrition Facts : Calories 399 kcal, Carbohydrate 16 g, Protein 32 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 324 mg, Sodium 1439 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving

DORO WAT (ETHIOPIAN-STYLE SPICY CHICKEN)

Doro Wat (Ethiopian-Style Spicy Chicken) image

Doro wat is a popular chicken dish in Ethiopia, and for Ethiopian Jews like Meskerem Gebreyohannes, it is also a fine centerpiece for a holiday like Hanukkah. Mrs. Gebreyohannes makes her doro wat with a Berbere spice mix imported from Ethiopia, but for this recipe, it is not needed, as the spices are listed individually. Doro wat is easy to make and can be prepared ahead of time. You can lower the heat by ratcheting up the sweet paprika, rather than the cayenne.

Provided by Joan Nathan

Categories dinner, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

8 to 10 boneless, skinless chicken thighs
Juice of 1 lemon
1 tablespoon white vinegar
4 to 5 large onions, peeled and quartered
Fresh ginger (1-inch piece), peeled and grated
1/2 head of garlic, peeled
1/3 cup olive oil
1 to 2 tablespoons hot chile powder like cayenne
1 tablespoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1 teaspoon ground cardamom
1/4 teaspoon dried thyme
1/4 teaspoon ground fenugreek
3/4 teaspoon salt or to taste
Pinch of freshly ground black pepper
Injera, pita, naan or rice, for serving
Hard-boiled eggs, for serving (optional)

Steps:

Heat the oven to 350 degrees and rub the chicken with the lemon juice and vinegar.
Put the chicken in a rimmed baking sheet and bake, discarding the juices after 20 minutes, then draining again after 10 more minutes. Remove meat from oven and set aside.
As the chicken cooks, put the onions, ginger and garlic in a food processor with a steel blade and finely chop until almost ground, leaving a bit of texture.
Heat oil in a deep skillet over medium heat. Add the onion mixture and simmer, stirring frequently, about 20 minutes or until the onions have turned golden. Then stir in 1 tablespoon of the chile powder, the sweet paprika, ginger, coriander, cardamom, thyme, fenugreek, salt and pepper.
Cook for a few minutes, taste the sauce, and if you prefer more bite, add more chile. Add the chicken and simmer, covered, for about 15 more minutes, adding as much as a cup of water to reach the consistency of a thick sauce. Add more salt and pepper, if desired.
Serve with injera, pita, naan or rice and, if you wish, hard-boiled eggs.

Nutrition Facts : @context http, Calories 523, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 25 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 5 grams, Sodium 573 milligrams, Sugar 5 grams, TransFat 0 grams

DORO WAT (SPICY CHICKEN STEW)

Doro Wat (Spicy Chicken Stew) image

Posted for the African part of the tour 2005. check out niter kebbeh, Recipe #140755 and berbere, Recipe #140767

Provided by Rita1652

Categories Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2-3 lbs chicken, cut in pieces
2 tablespoons lemon juice
2 teaspoons salt
2 tablespoons peanut oil
2 onions, chopped
1/4 cup niter kebbeh, Niter Kebbeh (Spiced Ghee)
2 garlic cloves, chopped
1 tablespoon fresh ginger, grated
1/4 teaspoon fenugreek seeds
1/4 teaspoon cardamom
1/2 cup berbere, Berbere Sauce
2 tablespoons paprika
1/4 cup dry red wine
1 cup water
4 hard-boiled eggs

Steps:

Mix lemon juice with salt in a small bowl, and rub over chicken pieces. Let stand at room temperature 30 minutes.
Heat oil in a large, heavy or non-stick skillet and add onions. Simmer over moderate heat about 5 minutes, until onions are beginning to soften.
Stir nitir kebbeh into skillet and heat until melted. Add garlic, ginger, fenugreek, cardamom, berberé and paprika. Stir well after each addition. Cook, stirring, over low heat for about 5 minutes.
Pour in wine and water, bring to a boil, and simmer uncovered for five more minutes, until mixture is beginning to thicken.
Add chicken to sauce, turning to coat on all sides. Cover tightly, lower heat and simmer 15 minutes.
Pierce holes all over the eggs with a fork, then add to the sauce. Cover and simmer another 15 minutes on low heat, until chicken is cooked through.
Serve with injera Check my recipe or rice.

Nutrition Facts : Calories 560.1, Fat 38.6, SaturatedFat 10.3, Cholesterol 341.4, Sodium 1350.8, Carbohydrate 10.1, Fiber 2.2, Sugar 3.6, Protein 39.6

DORO WAT (SPICY CHICKEN STEW)

Doro Wat (Spicy Chicken Stew) image

This recipe belongs to Michael Kidus who owns Dukem, an Ethiopian restaurant in Toronto. I found it in the Toronto Star. Serve it with injera (an Ethiopian flat bread) or with rice. Posted for ZWT 7

Provided by Dreamer in Ontario

Categories Chicken Thigh & Leg

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

4 skinless chicken legs, separated into thigh and drumstick
salt
3 tablespoons lemon juice
1/4 cup unsalted butter
2 large onions, finely chopped
3 garlic cloves, minced
2 tablespoons paprika
1 teaspoon ground black pepper
1/2 teaspoon ground fenugreek
1/2 teaspoon cumin
1/2 teaspoon cardamom
1/2 teaspoon cayenne pepper
1/4 teaspoon coriander powder
1 pinch ground cinnamon
1 pinch clove
1 pinch nutmeg
1 pinch allspice
1 cup water
4 hard-boiled eggs, peeled

Steps:

Place chicken in non-reactive dish and season with salt.
Drizzle with lemon juice; turn to coat.
Marinate 30 minutes.
Meanwhile, in large pot, heat butter over medium and add onion.
Cook, stirring, 5 minutes.
Reduce heat to medium-low and cook, stirring, until soft (8 minutes).
Stir in garlic and cook 2 minutes.
Stir in paprika, black pepper, fenugreek, cumin, cardamom, cayenne, coriander, cinnamon, cloves, nutmeg and allspice and cook 2 minutes.
Stir in water, add chicken pieces and raise heat to high.
When mixture is bubbling, cover and reduce heat to maintain gentle simmer.
Cook, turning pieces occasionally, until chicken is tender (30 to 40 minutes).
Remove lid; add eggs.
Cook until eggs heated through (10 minutes).
Season sauce to taste with salt.