Doro Wat -Ethiopian Chicken Stew -slowly simmered in a blend of robust spices. Easy thick, comforting, delicious, and so easy to make!
Fall is here, and with the arrival of the fall season, it seems that everyone robotically switch over from salads and iced drinks to more warm, comforting foods.
I’m super excited to be getting into heavier fare with you guys. I love salads and all the fresh produce that hails from the summer months but nothing gets me in the right mood like stews, casseroles and baking.
Am going to be honest with you and say in my household, my taste- buds dictate the season. Always have. Just a culturally thing, I guess. Meals are not seasonal well, maybe, celebratory events .So I have been happily trying this out during the summer months and now that it is the right season here. Am all ready to share my love of this stew with you guys. You can tell by the different parts of chicken I used- whole chicken, chicken thighs and legs that I really have been enjoying this.
This version of Doro Wat aka Doro Wot is true to authentic roots, it’s easy to put together and packed with robust flavors from the spices. Berbere spice mix here and spiced butter here add great dimension to the dish and an incredible depth of flavor. And OOh, the caramelized onion packs a PUNCH. Really does!!!!
Folks! This Spicy Ethiopian Chicken Stew is African comfort food at its best, and believe me, it’s a winner! A great introduction to Ethiopian cooking.
And the best part is…. I got you covered with the spice mix(Berbere and spiced butter).Your girl is looking out for you! NO EXCUSES! Just in case you do not have an Ethiopian market next to you or don’t have spice mix available.
- 3- 3½-pound whole chicken cut in pieces or chicken thighs
- 3 Tablespoons Spiced butter ( Sub with Cooking oil )or more
- ¼ cup canola oil
- 2-3 medium onions sliced
- 1 Tablespoon minced garlic
- ½ Tablespoon minced ginger
- ½ Tablespoon paprika
- 1 Tablespoon tomato paste
- 4-6 Large soft boiled egg, shelled removed
- 2 Tablespoons Berbere Spice
- 1 Tablespoon dried basil (optional)
- 1-2 Fresh lemon
- Salt and pepper to taste
- Season chicken with, salt, pepper and set aside
- In a large pot, over medium heat, heat until hot, and then add spiced butter and onions, sauté onions, stirring frequently, until they are deep brown about 7 -10 minutes.
- After the onions are caramelized or reached a deep brown color, add some more oil, followed by berbere spice, garlic, and ginger.
- Stir for about 2-3 minutes, for the flavors to blossom and the mixture has a deep rich brown color. Be careful not to let it burn.
- Then add about 2-3 cups water .Add chicken, tomato paste, basil, salt and cook for about 30 minutes.
- Throw in the eggs; thoroughly mix to ensure that the eggs are immersed in the sauce.
- Continue cooking until chicken is tender about 10 minutes or more
- Adjust sauce thickness and seasoning with water or broth, salt according to preference.
- Serve warm
Place a large pot(preferably non-stick) over medium heat, until hot, and then add spiced butter and onions, sauté onions, stirring frequently, until they are deep brown about 7 -10 minutes. Be care not to let them burn.
Desired color you are aiming for .
After the onions are caramelized or reached a deep brown color, add some more oil, followed by berbere spice, garlic, paprika and ginger.
Stir for about 2-3 minutes, for the flavors to blossom
Then add about 2-3 cups water .
Add chicken, tomato paste, salt and cook for about 30 minutes. If using a whole chicken , add the legs and thighs first and then cook for 10 minutes before adding the breast and wings.Let it simmer for about 30 minutes
Finally add eggs and squeeze lemon juice (lemon juice is optional) or reserve and serve on the side . Let it simmer for about 10 minutes or until chicken is tender. Remove from the heat and serve warm.