Doro wat is an onion-based chicken stew from Ethiopia. If you walk into any Ethiopian or Eritrean restaurant around the world, you will undoubtedly be served this incredibly tasty dish
Ethiopian Doro Wat
- 2 Lbs Chicken Thighs & Legs
- 1 Lemon Juiced
- 6 Tbsp Vegetable Oil
- 2 Tbsp Nomad Ethiopian Berbere Spice
- 6 Red Onions Finely Chopped
- 3 Garlic Cloves Finely Chopped
- 1 Inch Fresh Ginger Finely Chopped
- Nomad Himalayan Sea Salt To taste
- 11 Oz Chicken Stock
- 1 Tbsp Nomad Garam Masala
- 6 Eggs
- Injera (an Ethiopian flatbread), rice or flatbread For serving
- Marinate the chicken pieces in the lemon juice. In the meantime, finely chop onions, garlic, and ginger.
- To make doro wat in its most authentic form, add the onions to a thick-bottomed pan and cook gently for an hour until the onions have cooked and reduced into a sweet paste.
- Add the vegetable oil and the Berbere spice, followed by the ginger and garlic and fry until fragrant. More berbere spice can be added depending on how much heat is desired from the dish.
- Add the chicken pieces into the pan. Simmer on low heat for 40 minutes until the chicken is cooked. Halfway through, sprinkle the garam masala over the wat. You may need to top up with a little water as required and stir occasionally to avoid sticking to the base of the pan. While this is simmering away, boil your eggs.
- After 40 minutes of simmering, add the boiled, shelled eggs to the wat. Serve the doro wat on top of Injera, rice, or flatbread