A traditional Ethiopian spicy chicken stew served with injera or rice.
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In a large bowl, combine the chicken pieces with 1 tablespoon of vegetable oil and 1 tablespoon of berbere spice mix. Marinate for at least 30 minutes, or up to overnight.
Heat the remaining oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute, until fragrant.
Stir in the remaining berbere spice mix, turmeric, cardamom, and cloves. Cook for another minute, stirring constantly, to release the flavors of the spices.
Add the marinated chicken pieces and diced tomatoes to the pot. Bring to a simmer, scraping up any browned bits from the bottom.
Pour in the chicken broth and water. Reduce heat to low, cover, and simmer for 1-1.5 hours, or until the chicken is tender.
If the stew is too thick, add a little more water or chicken broth. If it's too thin, cook uncovered for a few minutes to reduce the liquid.
Season the stew with salt and pepper to taste. Gently fold in the hard-boiled eggs (if using). Heat for a few minutes to warm through the eggs.
Serve hot over injera (Ethiopian flatbread) with a dollop of nitre kibbeh (Ethiopian clarified butter) or unsalted butter. Injera is traditionally used to scoop up the stew, but you can also serve it with rice or another type of bread.
For a more authentic flavor, try to use nitre kibbeh instead of regular butter.
Marinating the chicken overnight will enhance the flavors.
If you can't find berbere spice mix, you can make your own by combining chili powder, paprika, fenugreek, ginger, coriander, cardamom, nutmeg, allspice, cloves, and cinnamon.
How do I make Ethiopian Doro Wat step by step?
To make Ethiopian Doro Wat, start by marinating chicken pieces with vegetable oil and berbere spice mix for at least 30 minutes. In a Dutch oven, sauté chopped onions until softened, then add garlic and ginger. Stir in the remaining spices, add the marinated chicken and diced tomatoes, and simmer with chicken broth and water for 1-1.5 hours until tender. Adjust the thickness of the stew as needed, season with salt and pepper, and fold in hard-boiled eggs if desired. Serve hot over injera or rice.
Is Ethiopian Doro Wat suitable for gluten-free diets?
Yes, Ethiopian Doro Wat can be made gluten-free by ensuring that the berbere spice mix and any other ingredients used are free from gluten. Serve it with gluten-free alternatives to injera, such as rice or gluten-free flatbreads, to maintain compatibility with gluten-free diets.
What can I substitute for berbere spice in Doro Wat?
If you don't have berbere spice, you can create a substitute by mixing equal parts of paprika, cayenne pepper, and ground cumin, along with a pinch of cinnamon and nutmeg. While it won't replicate the exact flavor, it will provide a similar spicy and aromatic profile for your Ethiopian Doro Wat.
How should I store leftover Ethiopian Doro Wat?
To store leftover Ethiopian Doro Wat, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. Reheat thoroughly before serving.
What are some good side dishes to serve with Doro Wat?
Ethiopian Doro Wat is traditionally served with injera, but you can also pair it with rice or other flatbreads. For a complete meal, consider serving it with a side of sautéed greens, lentil stew, or a fresh salad to balance the spices and flavors.
