ETHIOPIAN DORO WAT - SPICY CHICKEN STEW
Embark on a culinary adventure with our Ethiopian Doro Wat recipe. Delight in the fiery, aromatic blend of spices and tender chicken, slow-cooked to perfection. Elevate your cooking skills and impress your guests with this culturally rich and flavorful dish that's sure to become a favorite. Experience Ethiopia's essence right at your table.
Equipment
- 1 pan
- 1 stove
Ingredients
- ½ Tbsp Butter plus
- 1 tbsp Olive Oil
- 1 Cup Yellow or Red Onion, diced
- 1 Tbsp Fresh Garlic Cloves, minced
- 2 tsp Berbere Spice mix
- 1 Tsp Jalapeno Pepper, diced (optional)
- 1 Cup Diced/Crushed Tomatoes
- 4 Chicken Thighs/drumsticks or breast meat
- 4 Hard Boiled Eggs, shelled
- 1 Cup Water
- salt and pepper to taste
Instructions
- Heat a large pan on medium heat.
- Add butter, oil and onions then cook until soft.
- Next add garlic and spices, stirring constantly to prevent any sticking.
- Put in the chicken and cook until fragrant, then add tomatoes and water.
- Bring to a slight boil, turn heat down to low setting and simmer for about 30 minutes.
- Add boiled eggs and cook on low heat for another 5 minutes.
- Remove from heat and set aside until ready to serve.
Video
Notes
Another option is to serve it over steamed rice and remember to have some plain yogurt on the side, it mellows the spiciness of the dish.