Doro Wat is a classic Ethiopian dish, renowned for its rich, spicy flavor and tender chicken pieces. Often served during special occasions and holidays, Doro Wat is the ultimate comfort food for Ethiopians and its lovers and it brings a lot of warmth and satisfaction with every bite. Here’s how to make the yummiest Doro Wat at home.
Ingredients
To prepare this delicious Ethiopian chicken stew, you will need:
- 1 whole chicken, cut into pieces (skin removed)
- 6 large onions, finely chopped
- 1 cup clarified butter (niter kibbeh) or regular butter
- 4 cloves garlic, minced
- 2 tablespoons ginger, minced
- 2-3 tablespoons berbere spice mix
- 2 tablespoons paprika
- 1 cup tomato paste
- 4 cups chicken broth or water
- Salt and black pepper to taste
- 4-6 hard-boiled eggs, peeled
- Juice of 1 lemon
- Injera (Ethiopian flatbread) for serving
Optional Ingredients for Niter Kibbeh (Ethiopian Spiced Butter)
- 1 cup unsalted butter
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1 teaspoon cardamom seeds
- 1 teaspoon coriander seeds
- 1 cinnamon stick
- 1 clove
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 piece of fresh ginger, peeled and minced
Preparation Steps
Step 1: Preparing the Niter Kibbeh (Optional)
- Melt the Butter: In a small saucepan, melt the butter over low heat.
- Add Spices and Aromatics: Add fenugreek, cumin, cardamom, coriander, cinnamon, clove, onion, garlic, and ginger. Simmer on low heat for about 30 minutes.
- Strain: Strain the butter through a fine sieve, discarding the solids. Set the spiced butter aside.
Step 2: Preparing the Chicken
- Clean and Marinate the Chicken: Clean the chicken pieces thoroughly. In a large bowl, marinate the chicken with lemon juice, salt, and black pepper. Let it sit for about 30 minutes.
Step 3: Cooking the Onions
- Caramelize the Onions: In a large pot, melt the niter kibbeh or regular butter over medium heat. Add the finely chopped onions and cook, stirring frequently, until they are deeply caramelized and golden brown. This may take up to an hour, but it’s essential for the flavor of the Doro Wat.
Step 4: Adding Spices and Tomato Paste
- Add Garlic and Ginger: Once the onions are caramelized, add the minced garlic and ginger. Cook for another 5 minutes.
- Add Berbere and Paprika: Stir in the berbere spice mix and paprika. Cook for a few minutes to let the spices bloom.
- Incorporate Tomato Paste: Add the tomato paste and cook, stirring continuously, for about 10 minutes until the mixture is thick and fragrant.
Step 5: Cooking the Chicken
- Add Chicken Pieces: Add the marinated chicken pieces to the pot, coating them thoroughly with the onion and spice mixture.
- Pour in Broth: Add the chicken broth or water, ensuring the chicken pieces are submerged. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the chicken is tender and the sauce has thickened.
Step 6: Finishing Touches
- Add Hard-Boiled Eggs: During the last 10 minutes of cooking, add the peeled hard-boiled eggs to the stew, allowing them to soak up the flavors.
- Adjust Seasoning: Taste and adjust the seasoning with more salt and pepper if needed.
Step 7: Serving
- Prepare the Injera: While the Doro Wat is simmering, prepare the injera according to package instructions or your preferred method.
- Serve: Serve the Doro Wat hot, spooned over injera. Enjoy the stew by tearing off pieces of injera and using them to scoop up the rich, flavorful sauce and tender chicken.
Tips for the Best Doro Wat
- Slow Cooking is Key: Take your time caramelizing the onions and simmering the stew. This develops deep, complex flavors.
- Berbere Spice Mix: Berbere is a crucial component of Doro Wat. You can find it in specialty stores or online, or make your own blend at home.
- Niter Kibbeh: Using niter kibbeh adds an authentic flavor to the dish. If you can't make it, use high-quality butter and add a pinch of the optional spices.
Conclusion
Doro Wat is a delightful dish that showcases the rich and aromatic flavors of Ethiopian Foods. Enjoy the yummiest Doro Wat with the traditional Ethiopian flatbread, injera, for a truly authentic experience. You can get some of the essential ingredients for making this delicacy at My Sasun African Market.
FAQs
What is the main spice in Doro Wat?
The main spice in Doro Wat is berbere, a blend of chili peppers, garlic, ginger, basil, and other spices that gives the dish its distinctive flavor and heat.
Can I use pre-cooked chicken for Doro Wat?
While pre-cooked chicken can be used, starting with raw chicken and simmering it in the sauce allows the flavors to develop more fully and results in more tender meat.
Is Doro Wat very spicy?
Doro Wat can be quite spicy due to the berbere spice mix. You can adjust the amount of berbere to suit your taste preferences.
What is injera, and where can I find it?
Injera is a traditional Ethiopian flatbread made from teff flour. It has a spongy texture and a slightly sour taste. You can find injera at Ethiopian markets, specialty stores, or make it at home.
Can I make Doro Wat ahead of time?
Yes, Doro Wat can be made ahead of time and reheated. In fact, the flavors often develop and deepen after a day or two.
What other dishes pair well with Doro Wat?
Doro Wat pairs well with other Ethiopian dishes like Misir Wat (spicy lentil stew), Kik Alicha (split pea stew), and fresh salads.
