Doro Wat : Exploring the Spicy World

Doro Wat: A tantalizing Ethiopian chicken stew, spiced with aromatic Berbere and simmered to perfection. A cultural delight served with injera, savor the rich flavors and vibrant traditions of Ethiopia in every bite.

Ingredients:

• Cut a whole chicken into pieces.
• Finely chop 2 large onions.
• Mince 4 cloves of garlic.
• Use 2 tablespoons of Berbere spice mix (available in specialty stores or online).
• Add 1 tablespoon of paprika.
• Incorporate 1/2 teaspoon of ground ginger and 1/2 teaspoon of ground cardamom.
• Include 1/4 teaspoon of ground cloves.

Cooking Instructions:

Preparation:

1. In a large pot or Dutch oven, heat 1/4 cup of vegetable oil over medium heat.
2. Cook the chopped onions until they become soft and translucent.
3. Stir in the minced garlic and cook for another minute until it becomes fragrant.

Preparing the Chicken:

1. Begin browning the chicken pieces by adding them to the pot.
2. Thoroughly coat the chicken with the Berbere spice mix, paprika, ground ginger, ground cardamom, and ground cloves.

Adding Flavors:

1. Pour 1 cup of chicken broth or water and add 2 tablespoons of tomato paste. Stir to incorporate the tomato paste well.
2. Lower the heat to a simmer, cover the pot, and let the Doro Wat simmer for about 45 minutes to an hour, or until the chicken becomes tender and fully cooked.

Optional Addition:

1. While the chicken is simmering, you can prepare hard-boiled eggs. Peel them and make a few small cuts in the white with a knife to allow the flavors to penetrate.

Final Touch:

1. Once the chicken is fully cooked, remove the lid, and let the sauce thicken slightly. If it’s too thick, you can add a bit more water or chicken broth to achieve your desired consistency.
2. Gently stir in 2 tablespoons of butter until it melts into the sauce, adding richness and flavor.
3. Optionally, add hard-boiled eggs to the stew and let them simmer in the sauce for a few minutes.

Taste and Serve:

1. Taste the Doro Wat and adjust the seasoning with salt and pepper as needed.
2. Serve the Doro Wat hot, garnished with fresh cilantro or parsley for a pop of color and added freshness. Traditionally, it is served on a large platter with injera on the side, allowing diners to tear off pieces of the injera and use it to scoop up the flavorful stew.

In Conclusion: Enjoy your homemade Doro Wat, and savor the rich and aromatic flavors of Ethiopian cuisine!

You can try our other recipes too for a yummy taste bud, Have a good day or evening