How to make ethiopian "doro wot"

BY: DA PUBLISHED: 2024-05-26 20:15:27 | UPDATED: 2024-12-22 18:53:01 | Views: 864

Doro Wot, also known as Doro Wat, is a traditional Ethiopian stew made with chicken, hard-boiled eggs, and a rich, spicy berbere sauce. It is one of the most popular and beloved dishes in Ethiopian cuisine, typically enjoyed during special occasions and holidays. The dish is known for its complex and robust flavors, which are a result of slow cooking and the careful balance of spices.

Ingredients

For the Berbere Spice Mix:

• 1 tablespoon paprika
• 1 tablespoon ground cayenne pepper (adjust to taste)
• 1 tablespoon ground ginger
• 1 tablespoon ground coriander
• 1 tablespoon ground fenugreek
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground black pepper

For the Doro Wot:

• 1 whole chicken, cut into pieces
• 4-6 hard-boiled eggs, peeled
• 4 large red onions, finely chopped
• 1 cup clarified butter (niter kibbeh) or regular butter
• 4 cloves garlic, minced
• 2 tablespoons minced ginger
• 2-3 tablespoons berbere spice mix (adjust to taste)
• 1 teaspoon ground cardamom
• 1 teaspoon ground fenugreek
• 1/2 cup dry red wine (optional)
• 1 cup chicken broth or water
• Juice of 1 lemon
• Salt to taste

Instructions

1. Prepare the Chicken

1. Clean and cut the chicken into pieces. Remove the skin and score the meat slightly.
2. Rub the chicken pieces with lemon juice and salt. Let it sit for 30 minutes.

2. Cook the Onions

3. In a large, heavy-bottomed pot, heat the clarified butter over medium heat.
4. Add the finely chopped onions. Cook the onions slowly, stirring frequently, until they are deeply caramelized and reduced in volume. This can take about 30-45 minutes.

3. Add Spices and Aromatics

5. Add the minced garlic and ginger to the pot. Cook for another 5 minutes, stirring continuously.
6. Add the berbere spice mix, ground cardamom, and ground fenugreek. Cook for another 5-10 minutes, allowing the spices to toast and become fragrant.

4. Cook the Chicken

7. Add the chicken pieces to the pot, coating them well with the onion and spice mixture.
8. Pour in the red wine (if using) and chicken broth or water. Stir to combine.
9. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.

5. Add the Eggs

10. Once the chicken is cooked, add the peeled hard-boiled eggs to the stew. Simmer for another 10-15 minutes, allowing the eggs to absorb the flavors of the sauce.

6. Final Adjustments

11. Taste and adjust the seasoning with salt and more berbere spice if desired.
12. If the sauce is too thick, you can add a bit more water or broth to reach your preferred consistency.