Doro wat is a spicy chicken stew. The following is my own interpretation of an Ethiopian classic. Doro wat is traditionally made for feast days, weddings and other big celebrations. In Ethiopia, of course, (even in the city), to make doro wat requires that you first pick out, butcher, pluck, gut and clean a chicken. Hence the reason it is reserved for holidays, not Tuesday nights.
We've skipped those steps here. :) I use chicken thighs because it gives the richest taste. Chicken legs would also work, and you could skip step 6.
Doro wat keeps very well in the fridge for a couple of days, or the freezer for a couple of months. And yes, it is quite spicy! To make a mild version, substitute turmeric and bit of cumin for the berbere.
Please note: I'm the kind of cook who measures only for baking. So, if you need, like, exact times and how many cups and tablespoons and stuff, check out these recipes instead: Monday's Menu
1. Season chicken with salt and pepper and a bit of lemon juice. (I used about 10 chicken thighs)
2. Finely chop 2 onions, 4 cloves of garlic and about 2 inches of ginger. Saute in about 3 spoonfuls of oil (or butter).
3. Add 2 big spoonfuls of berbere, and one teaspoon of cardamon. Berbere is hot! so use carefully.
4. Once this mixture is nice and cooked- about 5 minutes, add the chicken skin side down and cook, covered for 10 minutes or so.
5. Add 4 or 5 canned whole tomatoes and a bit of the tomato juice. Add some water or chicken stock if your sauce is starting to dry out.
6. Once chicken is fully cooked, take it out of the pan and set aside to cool. Once cool, pull off the meat and discard skin and bones. Return meat to the sauce to cook a bit more.
7. Stew is done when it smells so good you can't stand waiting any longer!
* Traditionally doro wat is served with hard boiled eggs. If you like, boil the eggs separately and then add them just at the end to heat a bit.
We've skipped those steps here. :) I use chicken thighs because it gives the richest taste. Chicken legs would also work, and you could skip step 6.
Doro wat keeps very well in the fridge for a couple of days, or the freezer for a couple of months. And yes, it is quite spicy! To make a mild version, substitute turmeric and bit of cumin for the berbere.
Please note: I'm the kind of cook who measures only for baking. So, if you need, like, exact times and how many cups and tablespoons and stuff, check out these recipes instead: Monday's Menu
1. Season chicken with salt and pepper and a bit of lemon juice. (I used about 10 chicken thighs)
2. Finely chop 2 onions, 4 cloves of garlic and about 2 inches of ginger. Saute in about 3 spoonfuls of oil (or butter).
3. Add 2 big spoonfuls of berbere, and one teaspoon of cardamon. Berbere is hot! so use carefully.
4. Once this mixture is nice and cooked- about 5 minutes, add the chicken skin side down and cook, covered for 10 minutes or so.
5. Add 4 or 5 canned whole tomatoes and a bit of the tomato juice. Add some water or chicken stock if your sauce is starting to dry out.
6. Once chicken is fully cooked, take it out of the pan and set aside to cool. Once cool, pull off the meat and discard skin and bones. Return meat to the sauce to cook a bit more.
7. Stew is done when it smells so good you can't stand waiting any longer!
* Traditionally doro wat is served with hard boiled eggs. If you like, boil the eggs separately and then add them just at the end to heat a bit.
 |
| We ordered our berbere from our friend, the internet. |
 |
| after canned tomatoes are added you'll need to squash them a bit |
 |
| cooling chicken- my definition of cool enough to work with is still pretty hot. |
 |
| The sauce bubbling on the stove without meat |
 |
| almost done! Redder = hotter |
 |
| I usually serve doro wat with some milder sides like potatoes or bread, or injera! |
No comments:
Post a Comment
Add your comment here. Don't worry about logging in... you can just use your name, and leave the "URL" box blank. Thank you! -Becky