Ethiopian Doro Wat (Chicken Stew) Recipe #211173
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.
by Brenda.
1 hour | 15 min prep
SERVES 6
- 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
- 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.
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5 stars