Doro Wat: Ethiopian Chicken Dish
Doro wat is a popular Ethiopian chicken dish known for its rich and flavorful sauce. It is often considered the national dish of Ethiopia and is a staple in Ethiopian cuisine. This spicy and fragrant stew is traditionally made with chicken, onions, tomatoes, and a blend of aromatic spices.
Prep Time:
10 mins
Cook Time:
1 hr 27 mins
Total Time:
1 hr 37 mins
Servings:
4
Yield:
4 chicken breast halves
Ingredients
Directions
Step 1
Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
Step 2
Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
Step 3
Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.
Nutrition Facts (per serving)
778
Calories
54g
Fat
24g
Carbs
33g
Protein
Complement
The dish is typically served with injera, a sourdough flatbread, and is often accompanied by side dishes such as lentils, vegetables, and salads. Doro wat is a labor-intensive dish that requires slow cooking and careful attention to the blending of spices to achieve its signature depth of flavor. It is often reserved for special occasions and celebrations, and is a beloved dish in Ethiopian culture. The combination of tender, juicy chicken and the complex, spicy sauce makes doro wat a unique and unforgettable culinary experience. Whether enjoyed in a traditional Ethiopian restaurant or made at home, doro wat is a must-try dish for anyone looking to explore the diverse and delicious world of African cuisine.
