Doro Wat is Ethiopian chicken stew with eggs. Seasoned with berbere spice mix and cooked in spice butter, it is flavorful comfort food from the region.
This month Food of the World is traveling from West African nation of Senegal to Northeast African nation of Ethiopia. Ethiopia shares a border with other African nations Eritrea, Djibouti, Somalia, Sudan, South Sudan and Kenya. It’s capital is the largest city in the country, Addis Ababa.
The best known Ethiopian food is injera, a sourdough flatbread made with teff flour. Side dishes are served on injera and eaten by scooping them with pieces of injera.
Side dishes consist of meat and lentil stews called wats, and vegetable side dishes. Almost all the side dishes are flavored with berbere spice mix and cooked in niter kibbeh, a spiced clarified butter.
I made a doro wat, a chicken stew using homemade berbere and clarified butter. Traditionally stew is cooked in niter kibbeh, spiced clarified butter. This my take on doro wat to suit my palate.
This chicken stew is also my day 11 post for this month’s Cooking Carnival, Cooking with Protein Rich Ingredients. I had planned on doing another ingredient this week and chicken in week 5. I swapped the ingredients just so I could used one post for both the events.
Adapted: African Bites
- 1.2 lbs 560 grams cut Chicken (I bought whole chicken and used half of it)
- ¼ teaspoon White Pepper Powder
- 1 teaspoon Chili Powder my addition
- ½ teaspoon Salt
- 1 ½ – 2 tablespoon Niter Kibbeh ~ Spiced Butter I used clarified butter, can substitute it with cooking oil
- 2 tablespoon Oil
- 1 medium – large Onion about 1 cup when chopped
- 1 – 1 ½ tablespoon Ginger Garlic Paste
- 1 ¼ tablespoon
Berbere Spice Mix
- ½ teaspoon Chili Powder I substituted paprika with chili powder
- 1 teaspoon Salt
- ½ teaspoon Coriander Powder my addition
- 2 teaspoon Tomato Sauce
- 2 Large Eggs boiled and peeled
- 1 cup Water
- Lime Juice to taste I didn’t use
- Cut chicken with skin, into big pieces. I used ½ whole chicken. I usually remove the skin of the chicken when making curry. With habit, I removed the skin and later realized chicken with skin is used for this recipe.
- Marinate the chicken with salt, pepper powder and chili powder for at least ½ hour.
- Boil eggs, peel and keep aside.
- Heat spiced butter (substitute with clarified butter or oil) in a saucepan and saute onions until dark brown on medium flame, about 7-10 minutes.
- To the same onion pan, add oil, ginger garlic paste and fry for a minute until ginger smell is gone.
- Add berbere spice, coriander powder, chili powder and stir for a minute or two until it has a nice brown color.
- Add tomato paste and mix until blended.
- Add chicken, stir until spices coat the chicken, cover and cook on medium flame for 2-3 minutes until chicken is semi cooked.
- Add water, cover and cook for another few minutes until stew comes to a boil and is almost cooked.
- Add eggs and continue to cook until chicken is cooked and stew has reached a desired consistency.
- Adjust seasoning, sprinkle lime juice and turn off the flame.
- Serve warm with injera or with steamed rice, as I did. Traditionally it is served with injera.
- Nutrition – values are approximate.
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