Doro Wat - Spicy Ethiopian Chicken Stew / Curry
Doro Wat - Spicy Ethiopian Chicken Stew / Curry
Chef Punita
5-6
Indian, African
Doro Wat
Berbere forms the flavor base of classic Ethiopian dishes such as doro wot (chicken stew) and misir wot (lentil stew). Recreate this slow cooked, traditional Ethiopian stew, Doro Wat, with my fiery flavor-packed berbere spice blend.
Alternate Options:
Replace Chicken & Eggs with potatoes, cauliflower and/or paneer for a vegetarian version; or just simply leave out the chicken and serve as an egg curry.
With this flavor packed Ethiopian stew, the possibilities are endless.
Enjoy!
Chef Punita
Ingredients
- 2 lbs bone-in skinless Chicken Thighs (or 1 ½ lbs boneless)
- 4-6 Hard Boiled Eggs (optional)
- 1 Packet Modern Masala's Doro Wat
- 1 Large Onion – Minced Fine
- ½ cup Ghee, Butter or Niter Kibbeh
- 1 Tbsp Garlic – Minced
- 1 Tbsp Ginger – Minced
- ¼ cup Honey Wine (or White Wine mixed with 1 tsp Honey)
- 4 oz Chicken Broth or Water
- ½ fresh Lemon – Juiced
Directions
- Heat ¼ cup Butter in Dutch Oven and sauté the onion over low heat for 45 minutes, stirring occasionally, until golden brown. Add more Butter if it gets too dry.
- Add the garlic, ginger, and 1 Tbsp butter and continue to sauté, covered, for another 20 minutes, stirring occasionally.
- Add the packet of Modern Masala's Doro Wat and the remaining butter and sauté, for another 30 minutes, stirring occasionally.
- Add the chicken, broth and wine then bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally, until chicken is tender.
- Add hard boiled eggs and finish with lemon juice and stir.
- Serve with injera (Ethiopian flat-bread), roti and/or rice.