Doro Wat (Spicy Ethiopian Chicken Stew)
This classic Ethiopian chicken stew features the warm and bright flavors of Berbere.
Doro Wat (Spicy Ethiopian Chicken Stew)
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Category
Soups & Stews
Cuisine
African
Ingredients
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1/3 C. Clarified Butter
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2 Medium Yellow Onions, Chopped
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3 Cloves Garlic, Minced
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1/2 tsp. Ginger, Powder
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1/4 C. Berbere Spice Blend
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Black Pepper, Fine Ground (To Taste)
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1/2 C. Chicken Stock
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3/4 C. Tomato Sauce
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2 lbs. Chicken Thighs, Cubed
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1/3 C. Natural Peanut Butter
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1 Egg Per Person, Hard Boiled
Directions
In a large pot or Dutch oven, add clarified butter and sauté onions and garlic until translucent. Add ginger, Berbere Spice Blend, black pepper, chicken stock, and tomato sauce. Allow mixture to simmer for 15 minutes.
Add chicken thighs to the sauce pot, stirring to ensure chicken pieces are fully coated with spicy tomato mixture. Simmer for another 20 minutes. Remove a small amount of the sauce and ladle into a small bowl. Combine reserved sauce with peanut butter, then return sauce to the pot.
Peel and lightly core the hard-boiled eggs and gently place in the dutch oven, so that the delicious juice can penetrate. Continue simmering until chicken is done (about 10-20 minutes).
Recipe Note
Recipe is fairly spicy. For a more mild dish, reduce the amount of Berbere Spice Blend included.
No fresh garlic on hand? Use our Garlic, Minced and reconstitute with hot water. Just place dried Garlic, Minced in a small dish and add just enough hot water to cover. Allow the garlic to absorb the water (about five minutes), drain off excess water, and use as you would freshly minced garlic.