Doro Wat (berbere Roasted Chicken)
Doro Wat is a spicy and flavorful Ethiopian and Eritrean stew made with berbere spice and chicken. This recipe adds a twist by roasting the chicken with berbere spice before simmering it in a rich and aromatic sauce.
Ingredients
- 4 chicken legs
- 2 tablespoons berbere spice
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Rub the chicken legs with berbere spice and a pinch of salt. Place them on a baking sheet and roast in the oven for 30 minutes.
- In a large pot, heat the olive oil over medium heat. Add the onions and sauté until soft and translucent.
- Add the garlic and ginger, and cook for another 2 minutes.
- Stir in the tomato paste and chicken broth. Bring to a simmer.
- Add the roasted chicken legs to the pot. Cover and simmer for 20-30 minutes, or until the chicken is tender and the sauce has thickened.
- Serve the Doro Wat hot with injera bread or rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pot Baking sheet
Tools
Oven Cutting board Knife Spatula
Serving suggestions
Doro Wat is traditionally served with injera, a sourdough flatbread. It can also be served with rice for a delicious and spicy meal.
Tips & tricks
For an extra kick of heat, add extra berbere spice to the sauce according to your preference.
Cost
$15