Best Ethiopian Chicken Doro Wat Stew Recipes

DORO WAT (ETHIOPIAN CHICKEN STEW)

Doro Wat (Ethiopian Chicken Stew) image

A savory chicken stew, great for rainy days. Serve with basmati rice.

Provided by acd

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h35m

Yield 6

Number Of Ingredients 14

Ingredients

3 skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
1 cup lemon juice
4 eggs
1 stick butter
1 medium yellow onion, chopped
1 tablespoon diced fresh ginger
2 teaspoons diced garlic
2 cups water
1 cup basmati rice
8 teaspoons paprika
8 teaspoons berbere spice blend, or to taste
1 (14.5 ounce) can diced fire-roasted tomatoes, or more to taste
2 cups chicken broth, or more as needed
salt and ground black pepper to taste

Steps:

Combine chicken and lemon juice in a bowl and marinate until flavors meld, at least 15 minutes.
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Melt butter over medium heat in a pot. Add onion, ginger, and garlic to the hot butter and cook until onion is soft, 5 to 7 minutes.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 25 to 30 minutes. Keep warm.
While rice cooks, stir paprika and berbere seasoning into the onion mixture, adjusting to taste. Add chicken to the pot and brown, 5 to 7 minutes per side. Pour in tomatoes and stir to combine. Pour in enough chicken broth to thin mixture out to stew consistency. Reduce heat and let simmer until chicken is no longer pink in the center, 20 to 30 minutes, adding hard-boiled eggs when stew has about 10 minutes of cooking time left.
Pierce eggs using a fork to allow sauce to seep in. Continue to simmer 10 minutes more. Season with salt and pepper and serve over cooked basmati rice.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 37.8 g, Cholesterol 181.1 mg, Fat 20.4 g, Fiber 3.7 g, Protein 19.1 g, SaturatedFat 11.1 g, Sodium 1083 mg, Sugar 4.5 g

ETHIOPIAN DORO WAT (CHICKEN STEW)

Ethiopian Doro Wat (Chicken Stew) image

From Nirmala Narine. A little different than the other doro wat's posted. This stew is spicy, so please keep that in mind if you try it.

Provided by Brenda.

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 lb) roasting chickens (cut into pieces, rinsed and patted dry)
3 tablespoons vegetable oil
2 tablespoons butter
2 large onions, sliced
4 garlic cloves, minced
1 inch fresh ginger, peeled, finely chopped
1/4 cup berbere
1 1/2 cups chicken stock
2 tablespoons lime juice
4 hard-boiled eggs, sliced for garnish

Steps:

Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
Add berbere and saute the mixture over low heat until it browns.
Add chicken stock and lime juice, simmer 3-4 minutes.
Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.

ETHIOPIAN CHICKEN DORO WAT (STEW)

Ethiopian Chicken Doro Wat (Stew) image

A traditional dish from Ethiopia. There are the usual variations on this theme, normal with any traditional food, but the Berbere spice mix is non-negotiable! Apparently Ethiopian women are only considered ready for marriage when they can make a good Berbere! Make this during a chilly winter weekend! Don't faint at the spice ingredients: it is indeed hot and red, but whatever you don't use for this stew will keep for 6 months in the fridge, and the stew won't make you go up in flames! This is served with the wellknown Injera bread -- a large flat bread which is often used as an edible "plate" as well. Ethiopians would normally tear off a piece of Injera, fold it slightly, and scoop the stew from the bowl with it. This is hard to do unless you're Ethiopian, so rather serve some flat bread separately, and eat with knife and fork! It's a lovely robust stew, and also economical. Prep and cooking time does NOT include time for making the spice mixture and boiling the eggs, which you might want to do beforehand anyway.

Provided by Zurie

Categories One Dish Meal

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1 teaspoon ground ginger
1/2 teaspoon cardamom seed
1/2 teaspoon fenugreek seeds
1/2 teaspoon nutmeg
1/2 teaspoon coriander seed, ground
1/2 teaspoon cinnamon, ground
1/4 teaspoon clove, ground
1/4 teaspoon allspice, ground
2 tablespoons salt (30 ml)
1/2 cup cayenne pepper (or any finely ground hot pepper, 125 ml)
1/2 cup paprika, sweet (125 ml)
3 lbs chicken pieces, without skin (1.5 kg)
8 ounces butter (250 g)
3 lbs onions, peeled and finely chopped (sit outside!)
6 garlic cloves, chopped and mashed
3 tablespoons berbere, spice mix (45 ml)
9 ounces tomato puree (280 g)
2 teaspoons sugar (10 ml)
2 teaspoons salt (or more, to taste)

Steps:

THE BERBERE SPICE MIXTURE:
Heat a large, heavy pan or saucepan.
Add all the spices up to and including the allspice. Roast over a fairly low heat, stirring, to prevent burning.
After a couple of minutes add the rest of the spice ingredients, mix, and roast over very low heat for about 10 minutes.
This makes about 1 cup. When cool, store in a glass jar with a lid.
The DORO WAT:.
Make a few cuts in each chicken piece, to allow the sauce to penetrate the chicken flesh.
In a large pot melt the butter and fry the chopped onions and garlic over medium heat, about 10 minutes. Add the 3 tablespoons Berbere spice mixture, stir through, and then add the tomato puree, sugar and salt.
Simmer this over low heat for about 10 minutes. Add the chicken piece by piece, and stir well so each piece is covered with the sauce.
Add enough water to get a sauce consistency as for thick soup. Simmer for 30 minutes, but stir now and then.
Add the peeled, hard-boiled eggs (whole). Cover the pot, and let cook over low heat until chicken is tender. The oil tends to rise to the top when the dish is ready.
Traditionally the dish will be cooled down somewhat before serving.
* The stew can be made a day or two ahead. Do taste the sauce: it should not be acidic from the tomato puree, in which case more sugar can be added (canned purees differ in sweetness and some become quite acidic during cooking). Also, adjust the salt to taste.