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Doro Wat (Ethiopian Spiced Chicken Stew)

The Quirky Foodster Team

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20 minutes
Prep
1 hour 15 minutes
Cook
4
Servings

Ingredients

  • 1 kg (2.2 lb) chicken pieces, skin removed
  • 3 large onions, finely chopped
  • 80 g (1/3 cup) niter kibbeh
  • 3 tbsp berbere spice blend
  • 4 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 250 ml (1 cup) water
  • 4 hard-boiled eggs, peeled
  • 1 tsp salt, to taste
  • 1 tbsp fresh lemon juice

Method

  1. Cook the chopped onions in a dry, heavy-bottomed pot over medium-low heat, stirring frequently, for 25-30 minutes until deeply softened and reduced, without browning.
  2. Add the niter kibbeh and stir until melted and combined with the onions.
  3. Stir in the berbere and cook for 3-4 minutes, stirring constantly, to deepen its flavour.
  4. Add garlic and ginger, and cook for 2 minutes until fragrant.
  5. Pour in the water and bring to a gentle simmer.
  6. Add the chicken pieces, ensuring they are submerged in the sauce, and simmer covered for 35-40 minutes, stirring occasionally, until the chicken is very tender.
  7. Score the hard-boiled eggs lightly and add to the pot for the final 10 minutes to absorb the sauce.
  8. Season with salt and lemon juice to taste, and serve hot.

Introduction: Doro Wat is widely regarded as Ethiopia's national dish, a deeply spiced chicken stew simmered slowly in berbere and niter kibbeh with hard-boiled eggs added at the end.

Cultural Background: Doro Wat is widely regarded as Ethiopia's national dish, a deeply spiced chicken stew simmered slowly in berbere and niter kibbeh with hard-boiled eggs added at the end. It takes pride of place at holidays, weddings and Sunday family gatherings, and its lengthy onion-cooking process is considered a mark of a good cook.

Tips: The long, slow cooking of the onions without browning is essential to an authentic Doro Wat; do not rush this step. Scoring the eggs lightly before adding them helps the sauce penetrate and colour them.

Variations: Some cooks use a mix of chicken thighs and drumsticks for extra richness. A milder version reduces the berbere for those sensitive to heat.

Storage: Refrigerate in an airtight container for up to 3 days; the flavour often deepens overnight.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until piping hot.

FAQs:

Q: Why does Doro Wat take so long to cook?
A: The onions must be cooked down slowly to build the deep base flavour that defines the dish; rushing this step results in a thinner, less developed sauce.

Q: Can I use chicken breast instead of thighs or drumsticks?
A: Bone-in, skin-off thighs and drumsticks are traditional and hold up better to the long simmer; breast meat can dry out.

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