Doro Wot is the crown jewel of Ethiopian cuisine, a deeply flavorful chicken stew simmered until tender in a vibrant, spicy sauce. The heart of this dish is berbere, a complex chili blend that provides heat, depth, and a beautiful reddish-brown hue. Traditionally served on special occasions, this stew is incredibly comforting and aromatic. The addition of hard-boiled eggs absorbs the rich, oily sauce, making every bite satisfying. It is best enjoyed with injera, a spongy flatbread that soaks up the delicious juices. This recipe delivers an authentic, hearty experience that is perfect for sharing with family and friends.
Doro We’T (Chicken Stew
Description
Doro Wot is the crown jewel of Ethiopian cuisine, a deeply flavorful chicken stew simmered until tender in a vibrant, spicy sauce. The heart of this dish is berbere, a complex chili blend that provides heat, depth, and a beautiful reddish-brown hue. Traditionally served on special occasions, this stew is incredibly comforting and aromatic. The addition of hard-boiled eggs absorbs the rich, oily sauce, making every bite satisfying. It is best enjoyed with injera, a spongy flatbread that soaks up the delicious juices. This recipe delivers an authentic, hearty experience that is perfect for sharing with family and friends.Ingredients
Directions
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Peel and finely chop a large onion, and mince 2 cloves of garlic.
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Remove skin from chicken pieces and score the meat slightly with a knife to help it absorb the sauce.
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In a large heavy pot or Dutch oven, melt the butter over medium heat.
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Add the chopped onions and sauté until soft and translucent, about 5-7 minutes, then add the minced garlic and cook for 1 minute more.
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Stir in 4 tablespoons of berbere spice mix, stirring constantly to toast the spices without burning them.
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Add the tomato paste and stir well, cooking for another 2-3 minutes until the mixture darkens slightly.
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Add the chicken pieces to the pot, turning them to coat thoroughly in the spice mixture.
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Pour in enough water to just cover the chicken, bring to a boil, then reduce heat to low.
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Cover and simmer gently for about 30 minutes, stirring occasionally.
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Add the hard-boiled eggs to the stew and continue simmering for another 20-30 minutes until the chicken is tender and the sauce has thickened and oil rises to the top.
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Season with black pepper and salt to taste, then let the stew rest for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1923.5kcal
- % Daily Value *
- Total Fat 130.2g201%
- Saturated Fat 58.0g290%
- Cholesterol 1396.8mg466%
- Sodium 2518.2mg105%
- Total Carbohydrate 45.6g16%
- Dietary Fiber 9.0g36%
- Sugars 25.3g
- Protein 134.8g270%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
