Doro Wat (ethiopian Berbere-spiced Roasted Chicken)
Doro Wat is a traditional Ethiopian dish of Berbere-spiced roasted chicken stew, known for its rich and flavorful sauce. This recipe brings together the aromatic spices and bold flavors of Ethiopian cuisine.
Ingredients
- 1 whole chicken, cut into pieces
- 2 large red onions, finely chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 1/4 cup Berbere spice blend
- 2 tbsp tomato paste
- 4 hard-boiled eggs
- 4 tbsp oil
- Salt to taste
Instructions
- In a large pot, heat the oil over medium heat. Add the onions and sauté until golden brown.
- Add the garlic, ginger, and Berbere spice. Cook for 2-3 minutes, stirring constantly.
- Add the chicken pieces and tomato paste. Season with salt and stir well to coat the chicken with the spice mixture.
- Pour enough water to cover the chicken, then bring to a simmer. Cover and cook for 45 minutes, stirring occasionally.
- Add the hard-boiled eggs to the pot and simmer for an additional 10 minutes.
- Adjust the seasoning if needed and serve the Doro Wat hot with injera or rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with injera, a traditional Ethiopian flatbread, and a side of spicy lentils.
Tips & tricks
Tip: Adjust the level of spiciness by adding more or less Berbere spice according to your preference.
Cost
$15