Wot is a classic Ethiopian dish featuring tender chicken pieces slow-cooked in a vibrant, deeply spiced sauce. The heart of this recipe is the berbere blend, a complex mixture of chilies, garlic, ginger, and warm spices that creates a robust, aromatic flavor profile. The chicken becomes incredibly tender, absorbing the rich, earthy notes of the sauce while maintaining a satisfying heat. This hearty meal is traditionally served over injera, a spongy flatbread that soaks up every drop of the delicious gravy. It is a comforting, communal dish perfect for sharing with family and friends. The balance of warmth and spice makes it an ideal choice for cozy dinners or festive gatherings where bold flavors are celebrated.
Wot
Description
Wot is a classic Ethiopian dish featuring tender chicken pieces slow-cooked in a vibrant, deeply spiced sauce. The heart of this recipe is the berbere blend, a complex mixture of chilies, garlic, ginger, and warm spices that creates a robust, aromatic flavor profile. The chicken becomes incredibly tender, absorbing the rich, earthy notes of the sauce while maintaining a satisfying heat. This hearty meal is traditionally served over injera, a spongy flatbread that soaks up every drop of the delicious gravy. It is a comforting, communal dish perfect for sharing with family and friends. The balance of warmth and spice makes it an ideal choice for cozy dinners or festive gatherings where bold flavors are celebrated.Ingredients
Directions
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Season the chicken pieces with salt and half of the berbere spice blend, tossing to coat evenly.
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Heat the oil or niter kibbeh in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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Add the chicken pieces to the hot pot and sear until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
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Reduce heat to medium and add the chopped onions to the pot. Saut&# 195;© until softened and translucent, about 5 minutes.
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Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
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Add the remaining berbere spice blend to the onions and stir constantly for 2 minutes to toast the spices and deepen their flavor.
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Return the chicken to the pot and pour in the chicken broth, scraping any browned bits from the bottom.
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Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until the chicken is tender and cooked through.
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Remove the lid and increase heat slightly to simmer for an additional 5-10 minutes to thicken the sauce to your desired consistency.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Berbere spice is essential for authentic Wot. If you cannot find it, you can make a substitute using paprika, cayenne pepper, cumin, coriander, fenugreek, and turmeric, though the flavor will differ.
Niter kibbeh is an Ethiopian spiced butter that adds incredible depth. If unavailable, you can use regular butter or vegetable oil mixed with a pinch of fenugreek and cardamom.
For a richer sauce, stir in a tablespoon of miso paste or a splash of lemon juice at the end of cooking to balance the spices.
Wot tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Traditionally served with injera, but also delicious with rice, couscous, or crusty bread to soak up the sauce.
