Recipe

Anniez Ethiopian Doro Wat Chicken Recipe

Add Step-by-Step Photos	Ebonyeyedenigma / All my dishes 1 year, 7 months ago A classic spicy Ethiopian chicken dish, chicken Stewed in Red Pepper Paste. One of the best-known of all African recipes, Doro Wat (Doro Watt, Doro Wot, Doro Wet, Doro We't, Dorowat) is a spicy Ethiopian chicken dish made with Berberé (a spice mix... More Prep:40m Cook:50m Servings:6	Ebonyeyeden
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Ethiopian Dishes

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Ingredients

2-1/2 Lbs. skinless boneless thighs chicken, each thigh cut into 4 pieces

2 tablespoons fresh lemon juice

2 teaspoons salt

2 onions, finely chopped

1/4 cup niter kebbeh (Clarified butter, Ghee, Butter or Oil can be subsituted)

3 cloves garlic, minced

1 Tablepoon finely chopped ginger root

1 Tablespoon ground fenugreek

1 Tablespoon ground cardamom

1 teaspoon ground nutmeg

1/4 cup Berbere Spice Mix (See Below)

2 tablespoons paprika

1/4 cup dry red wine

1 15Oz Can Tomato Sauce

3/4 cup water

4- 6 hard-boiled eggs

Freshly ground black pepper, to taste

Anniez Berbere Spice Mix

3 tablespoons sweet paprika (can use hot)

5 teaspoons red pepper flakes or crumbled dried red peppers

1 Tablespoon Sea Salt

1 Tablespoon Cayenne Pepper

2 teaspoons cumin powder

2 teaspoons ground clove powder

1 teaspoon cardamom powder

1 teaspoon fenugreek seed (or powder)

1 teaspoon coriander powder

1 teaspoon black pepper

1 teaspoon turmeric

1/2 teaspoon ground allspice powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

Directions

Rinse and dry the chicken pieces. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes.

~While chicken is sitting make the Berbere Spice Mix~

Anniez Berbere Spice Mix

Mix all ingredients. Place in a tightly covered container and store in a cool, dark place. This mixture can used with many combinations of legumes, rice or vegetables.

In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Do not let brown or burn.

Stir in the niter kebbeh. Then add the garlic and spices. Stir well.

Add the berbere and paprika, and saute for 3-4 minutes.

Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.

Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides.

Reduce the heat, cover, and simmer for 25 minutes.

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4" into the egg all over the surface.

After the chicken has cooked, add the eggs and turn them gently in the sauce.

Cover and cook the doro wat for 15 minutes more, or until the chicken is tender and the dark meat shows no resistance when pierced with the point of a small sharp knife.

Add pepper to taste, if needed.

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Comments

ruskingirl 1 year, 7 months ago said:
An Ethiopian woman who worked for me, made a wonderful meal for our office. This was one of the dishes she made. I loved it but had no idea how to make it. Thanks for the recipe.

auntybea 1 year, 7 months ago said:
Wow, that's alot of spice! But I have a jar of Berbere spice mix and have been looking for some recipes in which I can use it! Thank you!

raelene1951 1 year, 7 months ago said:
How tasty this sounds....Thank you for posting!

httpmom 1 year, 7 months ago said:
Whoa...what a dish! Just curious, is "niter kebbeh" the same thing as clarified butter or ghee?

jenniferbyrdez 1 year, 7 months ago said:
Fantastic!

danadooley 1 year, 7 months ago said:
I love ethnic cuisine and this one sounds fantastic! Thanks!

lunasea 1 year, 7 months ago said:
What a great recipe...and I love your second picture with all the various dishes. Wow! Impressive. I am saving this to try. Ethiopian food is totally new to me and I look forward to tasting it. Thank you, Annie!

notyourmomma 1 year, 6 months ago said:
I love the entire concept of this dish. I love the flavors and the way you eat it with the folded or torn flat bread. YUMMY

jimrug1 1 year, 5 months ago said:
All I can say is WOW!! I thought I had subscribed to you before but I guess not. I wont miss any more of your great recipes... ;-)~ Thanks Jim

capedread 1 year, 5 months ago said:
Have to say thanks for the spice mix recipe I like Etheopean cooking but can never get the Berberé spices am going on holiday to Turkey soon and am going to make this for my neighbours, they will love it.

tilgidh 1 year, 3 months ago said:
I am from South Florida where I used to eat dishes like this all the time. I sure do miss it. This is a super recipe.

Thank you!

Tilgidh

brianna 1 year, 1 month ago said:
Another incredible recipe from you. Thanks. I'll be trying this out for sure '5'

sitbynellie 7 months, 4 weeks ago said:
I would love to try to make this dish. Thanks for posting it, I will let you know how it turns out.
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sitbynellie

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