Anniez Ethiopian Doro Wat ChickenFrom ebonyeyedenigma 8 years ago
- 2-1/2 Lbs. skinless boneless thighs chicken, each thigh cut into 4 pieces shopping list
- 2 tablespoons fresh lemon juice shopping list
- 2 teaspoons salt shopping list
- 2 onions, finely chopped shopping list
- 1/4 cup niter kebbeh (clarified butter, ghee, Butter or oil can be subsituted) shopping list
- 3 cloves garlic, minced shopping list
- 1 Tablepoon finely chopped ginger root shopping list
- 1 Tablespoon ground fenugreek shopping list
- 1 Tablespoon ground cardamom shopping list
- 1 teaspoon ground nutmeg shopping list
- 1/4 cup Berbere spice Mix (See Below) shopping list
- 2 tablespoons paprika shopping list
- 1/4 cup dry red wine shopping list
- 1 15Oz can tomato sauce shopping list
- 3/4 cup water shopping list
- 4- 6 hard-boiled eggs shopping list
- Freshly ground black pepper, to taste shopping list
- Anniez Berbere spice Mix shopping list
- 3 tablespoons sweet paprika (can use hot) shopping list
- 5 teaspoons red pepper flakes or crumbled dried red peppers shopping list
- 1 Tablespoon sea salt shopping list
- 1 Tablespoon cayenne pepper shopping list
- 2 teaspoons cumin powder shopping list
- 2 teaspoons ground clove powder shopping list
- 1 teaspoon cardamom powder shopping list
- 1 teaspoon fenugreek seed (or powder) shopping list
- 1 teaspoon coriander powder shopping list
- 1 teaspoon black pepper shopping list
- 1 teaspoon turmeric shopping list
- 1/2 teaspoon ground allspice powder shopping list
- 1/2 teaspoon cinnamon shopping list
- 1/2 teaspoon nutmeg shopping list
- 1/2 teaspoon garlic powder shopping list
- 1/2 teaspoon ground ginger shopping list
How to make it
- 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.
The Cookebonyeyedenigma Seattle, WA
The Rating11 people
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.ruskingirl in Harrison Twp loved it
Fantastic!jenniferbyrdez in kenner loved it
I love ethnic cuisine and this one sounds fantastic! Thanks!danadooley in Singapore loved it
Food Styling And Photography254 members
Cooking Chicken203 members
Comfort Foods775 members
Gluten Free No Wheat240 members
Fiery Hot175 members
Seattle Foodies39 members
Mediterannean Cuisine135 members
Pass Down Recipes314 members
Ethnic Family Traditions Our Heritage Together135 members