EthiopianMainGluten-Free

Doro Wat

Name: Doro Wat
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 70 minutes
Yield: 4
Cuisine: Ethiopian
Ingredients: 3 pounds (1.4 kg) chicken, cut into pieces with skin on; 1 cup (240 ml) finely chopped red onions; 1/4 cup (60 ml) berbere spice blend; 1/4 cup (60 ml) clarified butter or oil; 6 cloves garlic, minced; 1 tablespoon (15 ml) fresh ginger, minced; 1/4 cup (60 ml) tomato paste; 1 cup (240 ml) water or chicken stock; 3 hard-boiled eggs, peeled and halved; 2 teaspoons (10 ml) salt, or to taste; 1/2 teaspoon (2.5 ml) black pepper; 1/4 teaspoon (1.25 ml) fenugreek seeds, optional; 2 tablespoons (30 ml) fresh lemon juice; 1 dried red chili, whole

Prep

20 minutes

Cook

50 minutes

Total

70 minutes

Serves

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Ingredients

Units

3 pounds (1.4 kg) chicken, cut into pieces with skin on
1 cup (240 ml) finely chopped red onions
1/4 cup (60 ml) berbere spice blend
1/4 cup (60 ml) clarified butter or oil
6 cloves garlic, minced
1 tablespoon (15 ml) fresh ginger, minced
1/4 cup (60 ml) tomato paste
1 cup (240 ml) water or chicken stock
3 hard-boiled eggs, peeled and halved
2 teaspoons (10 ml) salt, or to taste
1/2 teaspoon (2.5 ml) black pepper
1/4 teaspoon (1.25 ml) fenugreek seeds, optional
2 tablespoons (30 ml) fresh lemon juice
1 dried red chili, whole

Instructions

1
Heat the clarified butter in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2
Add the chopped red onions and cook without oil for 5-7 minutes, stirring frequently, until the onions release their moisture and begin to caramelize slightly; this dry-cooking method is traditional and builds deep flavor.
3
Add the minced garlic and ginger to the onions and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
4
Stir in the berbere spice blend and tomato paste, cooking for 2-3 minutes while stirring continuously to bloom the spices and prevent them from scorching.
5
Add the chicken pieces to the pot and stir well to coat with the spice mixture, cooking for 3-4 minutes to lightly brown the chicken.
6
Pour in the water or chicken stock, add the whole dried chili, salt, and black pepper, then bring to a simmer over medium-high heat.
7
Reduce heat to medium-low, cover partially, and simmer for 35-45 minutes, stirring occasionally, until the chicken is very tender and the sauce has thickened and darkened to a rich reddish-brown color.
8
Add the hard-boiled egg halves and fenugreek seeds if using, and simmer uncovered for an additional 5 minutes to warm the eggs and allow their flavor to meld with the stew.
9
Stir in the fresh lemon juice and taste for seasoning, adjusting salt and spices as needed; the wat should have a balanced heat with rich, warm flavors.
10
Remove the dried chili and serve hot over injera bread, spooning the sauce over the top.